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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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soup Ingredients:
2400 ml water |
30 g (6) chicken stock cubes |
202 g onion, thinly sliced |
152 g mushroom, sliced |
4 tsp fresh ginger |
20 ml nam pla (fish sauce) |
2 tsp minced garlic |
2 g star anise |
240 g cellophane noodles or bean thread noodles, pre cut |
250 g mixed seafood |
1/4 tsp chili powder |
1/4 tsp chili paste |
Directions:
1. Add all ingedients into a large saucepan. Heat through until the noodles and seafood are cooked and the flavours have mingled.
2. For best results, leave it to stand for 12 hours or so in the fridhe, then heat and serve.
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