mushroom and noodle soup

Ingreadent:

1–2 stalks lemongrass, tough outer layers removed, roughly chopped
1–2 small chillies, or to taste, roughly chopped
2cm piece ginger, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
3–4 kaffir lime leaves, torn into pieces, stem discarded, or zest of 1 lime
Approx 2 tablespoons water
1 litre low salt vegetable stock, made up
300g rice noodles
200ml (half a tin) coconut milk
300g mushrooms such as oyster and button mushrooms, chopped
1 tablespoon low salt soy sauce
Juice of half a lime
Handful of coriander leaves to garnish
Spring onions, thinly sliced, to garnish
Red chillies, sliced into thin strips, to garnish

Method:
1 Whizz the lemongrass, chilli, ginger, garlic, lime leaf and 2 tablespoons of water in a food processor to form a paste. 2 Heat the stock in a sauce pan over a medium heat and bring to the boil. Add the blended spice paste and boil for a 2–3 minutes. 3 Meanwhile, cook the rice noodles according to the packet instructions, drain and rinse with cold water to prevent them from sticking. 4 Stir the coconut milk into the soup, add the mushrooms and soy sauce and continue to cook for 3–4 minutes. Finally, stir in the lime juice. 5
Divide the cooked noodles into 4 bowls. Ladle the soup over the noodles and garnish with the coriander, spring onion or chilli.