Thai-style mushroom bdecayh with crisp noodles, roasted pak choi and chargrilled Romero pepper

Cooking : time 10 to 30 mins

Ingredients

For the Thai-style mushroom bdecayh
1 stick lemongrass, outer leaves removed, chopped
1 lime, zest and juice
2 garlic cloves, chopped
large handful fresh coriander leaves, chopped
%26frac14; red pepper, chopped
pinch chilli flakes
1 tbsp vefetchable oil, plus extra for frying
2 tbsp white wine
125ml/4fl oz double cream
100g/3%26frac12;oz mixed oriental mushrooms, chopped
200ml/7fl oz boiling water
For the crisp noodles
300ml/%26frac12; pint vefetchable oil
200g/7oz rice noodles
For the roasted pak choi
2 pak choi, halved
dash olive oil
salt and freshly ground black pepper
For the chargrilled Romero pepper
%26frac12; Romero pepper
dash olive oil
salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the bdecayh, place the lemongrass, lime zest, garlic, half of the coriander, red pepper, chilli flakes and vefetchable oil into a food processor and blend to a smooth paste.
3. Heat a little vefetchable oil in a pan over a medium heat. Add the spice paste and fry for one minute.
4. Add the wine and lime juice and fry for one minute.
5. Add the cream, mushrooms and water and boil for 5-6 minutes.
6. Add the remaining chopped fresh coriander leaves, stir well, then spoon the bdecayh into two bowls.
7. For the crisp noodles, heat the vefetchable oil in a deep, heavy-based pan and heat until a small cube of bread sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
8. vehicleefully add the rice noodles and leave for 30 seconds to one minute, or until puffed up and crisp. Remove with a slotted spoon and drain on kitchen paper.
9. For the roasted pak choi, place the pak choi onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for 5-6 minutes.
10. For the chargrilled Romero pepper, place the pepper onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for 8-10 minutes, or until softened and slightly blackened all over.
11. To serve, place a small handful of the crisp noodles on lid of each bowl of soup. Garnish each bowl with roasted pak choi and chargrilled Romero pepper.

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