Soup during summer?!! Yes, I know! however there is still a mild chill in the air (in this part of the world!) don’t you worry, this soup is not heavy & stodgy but a light & refreshing one!

Inspired by the amazing Thai Tom Yum – here is another take on that classic! I think its one that can be consumed even in the summer months as its light & refreshing with all the fresh ingredients

I wanted a dish that incorporated all the fresh produce I had shopped at the farmers market over the weekend and as I was also in the mood for some noodles – I thought why not combine both…

With most Far Eastern cooking styles, the prep time is more than the actual cook time – remember its all about how you chop and slice your vegetables and meats! Cook time can even be a few minutes sometimes 🙂 This reduced cook time gives the vegetables that crunchy texture

Cook time: 10mins                                    Prep Time: 15mins

Ingredients:

• 2 small carrots
• 3 large cloves of garlic
• 1 tablespoon of fresh grated ginger
• 2 tablespoon of sesame seed oil
• half a stalk of lemongrass
• 2 spring onions
• 1 bell pepper
• handful of fresh coriander leaves
• 2 handfuls of fresh spinach
• 500ml of water
• 1 red onion
• 8-10 mushrooms (chestnut or shiitake)
• 2 green chilies
• 1 whole lime
• 20 grams of fine/ thin vermicelli rice noodles
• 2 table spoons of Shaoxing rice wine
• 2 table spoons of dark soy sauce
• 2 table spoons of light soy sauce
• salt to taste

Start by rinsing and chopping the vegetables as indicated in the picture – ensure that they are all finely sliced, some of them to be chopped into julienne 
Then to a wok on medium high – add the oil, once hot, add in the ginger, garlic, green chilies, red onions and the white part of the spring onions and lightly fry for 1-2 minutes. Then add in the two soy sauces, Shaoxing rice wine and stir

Next, add in the carrots, mushrooms, bell peppers, spinach & water and bring to a boil. Cook for another 2-3 minutes. Now, add in the lemongrass, salt & noodles. Boil for another 5 minutes

Finally turn off the flame and allow to rest for a minute or two, then squeeze a whole fresh lime into the wok and add in the fresh coriander & green part of the spring onion and serve!

Tip: Don’t put the lid on at any stage while cooking this recipe as this tends to dull the green and other colors of the vegetables. And I use a julienne peeler, as it just makes life a lot easier! 😉