Makes about 10 cups (250 ml each) serving
Prep: 15 mins,
Cooking: 30 mins
The base of this soup is a thin but tasty broth. To hasten the process we didn’t cook the broth from scratch but used ready made vegetable stock pots (not cubes).
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (21)
2,5 l | vegetable stock |
50 g | mushrooms — dried |
5 cm | fresh ginger — thinly sliced |
red chillies — whole | |
cinnamon stick — whole | |
star anise | |
10 ml | cumin — seeds |
10 ml | Chinese five-spice powder |
5 ml | miso |
limes | |
20 g | fresh coriander |
15 ml | brown sugar |
60 ml | soy sauce |
1 kg | mixed seafood — defrosted |
500 g | hake — cubed |
100 g | portobello mushrooms — halved |
45 ml | lime juice |
soy sauce — optional | |
150 g | noodles — cooked |
spring onions — chopped | |
fresh coriander and fresh thai basil — separate entries |
Tap for ingredients