Preparation
- 1 Heat the oil in a sauce pan over a medium heat and add the lemongrass, Gourmet Garden Thai Paste, Ginger paste and Garlic paste. Cook for 1-2 minutes until fragrant.
- 2 Add the coconut milk, broth, fish sauce, sugar and lime leaves and bring up to a simmer. Cook for 5-10 minutes stirring occasionally.
- 3 Add in the mushrooms, bean shoots, spring onions and tofu and simmer for another 5 minutes.
- 4 Divide the noodles between two bowls.
- 5 Squeeze the lime juice into the soup just before serving. Divide the soup between the two bowls and top with chili oil, coriander, fried shallots and extra bean shoots.
