Asian Vegetable Noodle Soup

• 400 g flat rice noodles
• 1 stem lemongrass
• 3 leaves kaffir lime
• 2 small red chilies, deseeded
• 1250 ml water
• 20 g ginger, crushed and finely choped
• 3 cloves ginger, crushed and finely chopped
• 12 tablespoon vegetable stock
• 14 cup fish sauce
• 100 g baby corn, quartered
• 150 g mange-touts peas
• 1 bunch bok choy
• 13 cup bean sprouts
• 1 bunch coriander
• 1 tablespoon lime juice

1. In a large bowl of boiling water, soak rice noodles for five minutes.
2. Remove.
3. from water and set aside.
4. put the water, lemongrass, chillis, kaffir lime, ginger, garlic, stock, fish sauce and lime juice on medium-high heat and allow to boil for 10 minutes.
5. remove the lemongrass and kaffir lime and reduce the heat before adding vegetables and cooking briefly, around 3-5 minutes.
6. add noodles and allow to cook for a further 2 minutes.
7. remove from heat and serve with coriander over the top.

flat rice noodles, lemongrass, lime, red chilies, water, ginger, ginger, vegetable stock, fish sauce, baby corn, mangetouts peas, choy, bean sprouts, coriander, lime juice

Taken from www.food.com/recipe/asian-vegetable-noodle-soup-387146 (may not work)