Ingredients
1 tbsp extra virgin olive oil
1 onion thinly sliced,
2 tbsp lemongrass paste, ginger, garlic and chilli paste
1 red pepper julienned
1 pak choi
1 tbsp tamarind paste
1 can water chestnuts, halved and 1 vegetable stock cube and lime juice
150g shrimp
Suggested toppings: fresh coriander and lime
Instructions
Heat olive oil in a large stock pot on medium-high heat. Add onions, cook for 2-3 minutes, then add mushrooms and stir frequently until they are soft.
Add the lemongrass, ginger, chili paste and garlic for one minute, stirring continuously.
Add red peppers, water chestnuts, vegetable broth, and water and bring to a boil.
Add shrimp, pak choi and tamarind, Reduce heat to simmer. Cook for 4-5 minutes or until shrimp are cooked through.
Add the lime juice and stir through noodles
Cook on low for 1-2 two minutes. Remove from heat.
Add the toppings and serve immediately.