Publications
Partners
- 20g - mixed dried mushrooms
- 1 - rooibos teabag
- 1l - water
- 15ml - Thai red curry paste
- 500ml - chicken stock
- - juice of ½ lemon
- 15ml - soy sauce
- 5ml - fish sauce
- 10ml - dark brown sugar
- - TO FINISH
- 150-200g - instant egg noodles
- 500ml - frozen peas
- - boiling water as needed
- 5ml - oil
- 150g - spinach
- - ¼ red cabbage, shredded
- 2 - carrots, peeled and cut into thin sticks
- 4 - eggs, boiled, shelled and halved
- 2 - spring onions, chopped
- - handful fresh basil, chopped
- - sesame seeds (optional)
1 Soup Put the mushrooms, teabag and boiling water in a deep bowl and steep for 30 minutes.
2 Remove the mushrooms from the liquid, cut roughly into strips and set aside.
3 Discard the teabag and pour the liquid into a saucepan. Bring to the boil and add the rest of the soup ingredients.
4 Add the mushroom strips to the saucepan and simmer slowly for 5-10 minutes.
5 To finish Prepare the noodles according to the package instructions. Drain well and set aside.
6 Cover the peas with boiling water and set aside until needed.
7 Heat the oil in a deep pan and add the spinach. Pour a little boiling water over, cover and steam the spinach until just done. Spoon out and set aside.
8 Repeat the process with the cabbage.
9 Divide the spinach, cabbage, noodles, carrots, peas and eggs among four serving bowls.
10 Pour some of the soup into each bowl. Sprinkle the spring onions, basil and sesame seeds (if using) over and serve immediately.
