|2,5 l||vegetable stock|
|50 g||mushrooms — dried|
|5 cm||fresh ginger — thinly sliced|
|red chillies — whole|
|cinnamon stick — whole|
|10 ml||cumin — seeds|
|10 ml||chinese five-spice powder|
|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|
Put all the ingredients in a pot and bring to the boil. Turn down the heat and simmer for 20 minutes until fragrant. Strain through a sieve, and return the clear broth to the pot.
Add the seafood, hake and mushrooms to the broth. Bring to the boil again, then simmer for 3-5 minutes or until the seafood and fish are done. Season with lime juice and more soy sauce if you like.
Spoon the noodles into individual bowls and add the soup. Sprinkle spring onions over and garnish with the fresh herbs.