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Ingredients
US|METRIC
2 SERVINGS
- 1 liter vegetable stock
- 1 tsp. pepper corns (you might want to reduce this if you don’t like things too hot)
- 2 coriander roots (washed)
- 2 spring onions (washed)
- 1/2 lemongrass stalk
- 4 slices ginger
- 50 grams rice stick noodles
- 50 grams rice vermicelli noodles
- 2 bok choy (washed and chopped)
- 3 mushrooms (stalks removed and sliced finely)
- 4 baby corn (quartered)
- 8 snow peas (trimmed and chopped)
- 6 asparagus spears (chopped)
- 4 slices chili (optional)
- 4 slices lemon (or of lime)
- 1/2 coriander leaves (a bunch of, washed and roughly chopped)
- 12 mint leaves (washed and roughly chopped)
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