for 2 person

Soup

a little	sesame oil
1	garlic clove, finely chopped
1	spring onion incl. green part, cut into thin rings
1	pak choi, cut into pieces
8 dl	vegetable bouillon
100 g	Chinese noodles
50 g	bean sprouts
1	lime, the whole juice
2 cm	ginger, thinly sliced

To serve

10 g	Thai basil, leaves torn off
50 g	Fine Food Sriracha-coated Cashews, coarsely chopped
½ bunch	organic lime, cut into wedges

How it's done

Soup

Heat the oil in a pan. Briefly sauté the garlic, spring onion and pak choi. Pour in the stock and bring to the boil. Add the noodles, bean sprouts, lime juice and ginger, simmer over a medium heat for approx. 5 mins.

To serve

Serve the soup in two deep bowls. Garnish with the basil, cashew nuts and lime wedges.

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