- 3 bok choy or pak choi cabbages
- 1 garlic clove
- 1 tablespoon peanut oil
- 100 g mushrooms (Shiitake / Enoki / Shimeji...)
- 2 tablespoons green curry paste
- 20 cl coconut milk
- 3 carrots
- 4 spring onions
- 20 cl water
- 100 g rice vermicelli or rice noodles
- 2 tablespoons nuoc mam sauce
- 1/2 bunch fresh coriander (chopped)
- 2 tablespoons peanuts
- black pepper
- 1 lime
- 2 hard-boiled eggs (optional)
Start by preparing all your vegetables.Clean the bok choy and cut it into large pieces.Peel the carrots and cut them into julienne strips.Clean the mushrooms and cut them into strips if you are using shiitake mushrooms.Cut the spring onions. Heat oil in a wok or large saucepan over medium heat.Add the pressed garlic and bok choy pieces and fry for 2 minutes.Add the julienned carrots, mushrooms and onion rings.Fry for 1 minute, then add the green curry paste and fry for another minute. Season with pepper and add the nuoc mam sauce. Add water and coconut milk, stir gently and bring to a boil.Add rice noodles, cover and cook for 5 minutes, stirring once. Divide the soup among 4 bowls, adjusting the seasoning if necessary.You can add 1/2 hard-boiled egg to each bowl if you like.Squeeze the juice of one lime cut in four and add a little chopped coriander and some peanuts. Bon appétit !