200g thin egg noodles
1 stick lemongrass, cut into 3cm-long pieces
3 lime leaves, optional
2-4 whole red chilies, slit down the sides
1 Tbsp freshly grated ginger
3 cloves garlic, crushed
11/2 liters chicken stock (made with 1Tbsp stock powder*)
2 Tbsp brown sugar
3 Tbsp fish sauce
Juice of 2 limes
About 200g oyster mushrooms
About 200g tofu, cut into small blocks
2 small bunches ta choy
2 spring onions, sliced at a slant
Handful coriander, washed well (optional)
Salt and black milled pepper
Cook egg noodles in the water, rinse and set aside.
Place next five ingredients in a large pot and pour over stock.
Add sugar, fish and soy sauces and lime juice.
Leave to simmer for 10 minutes.
Add the mushrooms and simmer for another five minutes.
Add tofu and ta choy and cook for three minutes.
To serve, divide noodles into four bowls and ladle over the vegetables, tofu and broth. Top with spring onions and coriander for extra flavour.