Bihun Soup

Ingredients for 4 servings:

• 6 cloves garlic
• 100 ml rapeseed oil
• 4 pak choi (mini pak choi)
• 10 small chili peppers, red
• 2 tbsp soy sauce (kecap asin)
• 2 tbsp soy sauce, sweet (Kecap Manis)
• 1 tsp vinegar
• 1 bunch of coriander
• 250 g glass noodles (Bihun noodles)
• 2 liters of chicken broth
• 12 shrimp balls (Asian store)
• 12 large prawns, peeled
• 1 tbsp salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

with shrimp and shrimp balls

Finely chop the garlic and fry lightly in hot oil until lightly browned. Remove from the oil and set aside in a bowl. Slice the white part of the pak choi and cut the leaves lengthwise once or twice. Cut the chili peppers into pieces, then mix with the ketchup and vinegar and place in a bowl. Roughly chop the coriander and place in a bowl. Heat the chicken stock and add a teaspoon of the garlic. Simmer gently for about 5 minutes. Meanwhile, prepare the noodles according to the package instructions. Add the prawn balls, prawns and pak choi to the pot and season with salt. Simmer for about 5 minutes, then turn off the heat. In a soup bowl, first add the noodles, then the soup, and sprinkle with the garlic, chili mixture, coriander and chili flakes. Serve garnished with some of the coriander.