noodle soup with pak choi and lemongrass

Noodle soup with pak choi and lemongrass: a hot, sour, spicy soup packed with wholesome ingredients and exhilarating flavours.

300 g pak choi, shredded finely
150 g beansprouts
2 banana shallots, thinly sliced
6 spring onions, white and green parts sliced diagonally
2 lemongrass stalks, crushed with the flat of a knife blade
350 g mung bean noodles
3 cm piece fresh ginger, finely chopped
2 red chillies, seeds in, finely sliced
5 cloves garlic, finely chopped
100 ml soy sauce
20 ml maple syrup
2 litres vegetable stock
juice of 1 lime
1 tbsp fresh coriander, roughly chopped
1 tbsp fresh Thai basil, roughly chopped
2 tbsp peanut oil

View the full recipe at The Circus Gardener’s Kitchen →