Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion thinly sliced,
- 4 sliced woodland mushrooms
- 2 tbsp lemongrass paste, ginger, garlic and chilli paste
- 1 red pepper julienned
- 1 pak choi
- 1 tbsp tamarind paste
- 1 can water chestnuts, halved and 1 vegetable stock cube and lime juice
- 150g shrimp
- Brown rice noodles
- Suggested toppings: fresh coriander and lime
Instructions
- Heat olive oil in a large stock pot on medium-high heat. Add onions, cook for 2-3 minutes, then add mushrooms and stir frequently until they are soft.
- Add the lemongrass, ginger, chili paste and garlic for one minute, stirring continuously.
- Add red peppers, water chestnuts, vegetable broth, and water and bring to a boil.
- Add shrimp, pak choi and tamarind, Reduce heat to simmer. Cook for 4-5 minutes or until shrimp are cooked through.
- Add the lime juice and stir through noodles
- Cook on low for 1-2 two minutes. Remove from heat.
- Add the toppings and serve immediately.