The most delicious, rich vegan broth, bulked out by the chargrilled mushrooms and noodles.
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Serves
4
Lime
Red Chilli
Ginger
Coriander
Mint
Star Anise
Fish Sauce
Rice Noodle
Carrot
Vegetable Stock
Coriander Seed
Chestnut Mushroom
Salt
Peppers
Olive Oil
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Serves
4
Lime
Red Chilli
Ginger
Coriander
Mint
Star Anise
Fish Sauce
Rice Noodle
Carrot
Vegetable Stock
Coriander Seed
Chestnut Mushroom
Salt
Peppers
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice your mushrooms. Drizzle with some olive oil and season with salt and pepper. Heat a griddle pan. Add your mushrooms in batches. Remove when grilled and shrivelled.
Step 2.
Get on with your broth. Add 2 good quality stock cubes to a pan. Pour in 800ml of water. Mix the cubes into the stock.
Step 3.
Add a tbsp of coriander seeds and 1 star anise. Add a finely chopped red chilli and a chopped up knob of ginger. Add fish sauce and the juice of a lime. Cook the soup on a medium heat for 10 minutes.
Step 4.
Finely peel your carrots and set aside.
Step 5.
Get your rice noodles ready. Add them to a bowl and cover with boiling water. After 3 minutes, drain and rinse.
Step 6.
Back to the broth. Give it a good stir. Remove from the heat.
Step 7.
Assemble time. Add some noodles, carrots and mushrooms to a bowl. Top with the broth and then scatter over some fresh mint and coriander leaves. Get a spoon and get stuck in!
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