2 Servings 10 min Cook
1 Oz Mushrooms
2 Tablespoons Tom Yum Paste
1 3/4 Cup, whole Mushrooms
3 Stalk Onions
4 Cup Vegetable Broth
2 Tbsp Soy Sauce
1 Pepper Red Peppers
2 Oz Egg Noodles
1 Fruit (2" dia) Limes
1 Cup Fresh Cilantro
Soak the dried mushrooms in 1 cup boiling water.
In a large saucepan gently fry the button mushrooms and 2 of the spring onions in the Tom Yum paste.
After 1-2 minutes add the stock and soy sauce and bring to the boil.
After 5 minutes, drain the dried mushrooms, reserving the soaking liquor, roughly chop and add to the pan.
Strain the soaking liquor through a sieve or tea strainer into the pan.
Add the finely chopped coriander stalks and red chili.
After 5 minutes, add the nest of noodles, cover and cook for a further minute.
Turn off the heat, and add the lime juice and most of the coriander, reserving a few leaves for garnish.
Serve into bowls -form a nest of noodles in the bottom of each bowl with a spoon and fork, then ladle over the broth.
Garnish with the remaining spring onion and coriander and serve immediately.