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16 September 2014,12:36 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Put all the ingredients for the stock into a saucepan and bring to the boil. Simmer for 5 minutes. Strain.
  • Return the stock to the saucepan and bring back to the boil. Add the noodles and cook for 3 minutes.
  • Using tongs or a slotted spoon, remove the noodles from the broth and divide among the serving bowls. Reserve the broth.
  • Heat the oil in a wok or large frying pan and cook the sliced mushrooms over a high heat for 1 minute or until they have softened.
  • Add the broth and stir in the coriander. Add salt to taste.
  • Divide the watercress among the serving bowls and ladle the broth over the noodles and watercress.
  • Garnish each bowl with a couple of red chilli slices, and serve hot, with lime wedges and beansprouts.


  • 300 grams egg thread noodles
  • 2 tablespoon sesame oil
  • 100 grams shiitake mushrooms, sliced

For The Stock

  • 2 tablespoon tamarind pulp
  • 4 dried red chillies
  • 4 kaffir lime leaves
  • 1 inch piece root ginger, chopped

To Garnish

  • 2 fresh red chilli, thinly sliced lime wedges
  • 4 tablespoon chopped fresh coriander
  • Salt to taste
  • 150 grams watercress
  • 3 inch piece galangal, chopped
  • 2 stalk lemon grass, chopped
  • 2 onions, quartered
  • Bean sprouts

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