Hot-and-Sour Vegetable Noodle Soup

Name: Hot-and-Sour Vegetable Noodle Soup
Yield: Serves 4
Ingredients: juice of 1 lime; 100 g/3½ oz pak choi, sliced; 100 g/3½ oz bean sprouts; Thai basil, coriander (cilantro) and mint; lime wedges; 1 tsp ground black pepper; 1 tbsp caster (superfine) sugar; 1 tbsp fish sauce or vegetarian substitute; 2 garlic cloves, sliced; 4 cm/1½ in piece of ginger, peeled and cut into fine matchsticks (see hack); 1 tbsp vegetable oil; 1 onion, thinly sliced; 200 g/7 oz rice noodles; 1 litre/35 fl oz/4⅓ cups vegetable stock (bouillon); 2 tbsp light soy sauce; 1 red chilli, deseeded and sliced, plus extra to serve; 100 g/3½ oz sugar snap peas, halved; 75 g/2½ oz baby corn, sliced; 1 carrot, peeled and cut into matchsticks; 100 g/3½ oz shiitake mushrooms, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

This is one of those ubiquitous soups – eaten all over the Far East, and now all over the world. And for good reason. It is delicious, fresh and surprising. If the stock is nice and clear, it looks very pretty too. There are hundreds of variations. One of my favourites is with the addition of fresh pineapple, which is itself wonderfully sweet and sour. For non-vegetarians, raw prawns or chicken strips added with the bean sprouts and pak choi are also good. You need not stick rigidly to the

Ingredients

Fish course
Pescatarian
Soup

Ingredients

Method