2 pint(s) vegetable broth (1 liter) |
1 piece(s) fresh ginger (root, 1 inch, 3 cm) |
3 piece(s) lemon leaves (or optionally a piece of lime peel) |
2 tablespoon(s) soy sauce (light soy sauce) |
1 tablespoon(s) fish sauce (or optionally an extra spoon of light soy sauce) |
6 ounce(s) paksoi (150-200 grams) |
3 1/2 ounce(s) shiitake mushrooms (100 grams) |
3 1/2 ounce(s) carrots (100 grams) |
0 1/2 piece(s) white or yellow onions (or half a bush of scallions) |
2 clove(s) fresh garlic |
1 piece(s) spanish pepper |
1 piece(s) limes |
1 piece(s) handful of coriander leaves |
5 1/2 ounce(s) noodles (150 grams) |
5 1/2 ounce(s) shrimps (peeled and cooked, replace optionally with tofu cubes) |
1 bottle(s) chilly sauce (or optionally tabasco sauce) |
1 pinch(s) salt to taste |