For the soup base
Ingredients (Serves 4)
For the soup and to serve
Ingredients (Serves 4)
- Heat the peanut oil in a large saucepan, then add the carrots and onion and cook, stirring, for 10 minutes.
- Pour in the water, add the soya sauce, whiskey and Yamaki soup base and simmer for 45 minutes.
- Add the lemongrass, lime leaf, star anise, cubeb pepper, turmeric, ginger, rosemary and sage. Leave all the spices to infuse for 10 minutes.
- Strain the soup into a clean pan and keep it hot.
- Cook the rice noodles according to the package instructions and set aside.
- Heat the peanut oil in a pan and briefly fry the baby corn and mushrooms for 2 minutes. Season with salt.
- Divide the rice noodles and the cooked and raw vegetables evenly among soup bowls.
- Pour the hot stock over them to lightly cook them. Sprinkle over the sliced chilli to serve.
See photos of how to prepare the soup in the photo gallery.
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