Serves 2:
180g Thai rice noodles, cooked following the instructions on the package
Ingredients for the soup:
400ml/2 cups water
400ml/2 cups coconut milk
2 stalks lemongrass cut into 1,25cm/0,5 inch lengths
6 slices of galangal
1 chopped red Thai chilli pepper
1 sliced onion or 4 small Thai sliced shallots
4 Thai coriander stems with roots and leaves, chopped
1 1/2 vegetable stock cube
juice of 1 lime
1 1/2 tbsp sugar or agave syrup
2 tbsp soy sauce
10 sliced mushrooms
Put the water, coconut milk, lemongrass, galangal, chilli, onion/shallot, chopped coriander roots and stock cubes in a saucepan and bring to a boil.
Lower heat and cook for 10 minutes (stir regularly to prevent the soup from overboiling), then add the lime juice, sugar or agave syrup, soy sauce and mushrooms and simmer for a few minutes.
At the end of cooking add the chopped coriander leaves.
Divide the cooked noodles and the soup over 2 bowls.
Alternative recipe: Replace the mushrooms by 6 dried shiitakes, soak them for 30 minutes in the 400ml water used for the soup, cut into small pieces, put them in the water again and boil from the beginning.
