2 litres fish stock
4 dried kaffir lime leaves
4 thin slices fresh ginger, peeled
1 small red chilli, de-seeded and finely sliced
125g shitake mushrooms, cleaned, trimmed and halved
125g fine egg noodles
250g Bimi, trimmed
2 tbsp fish sauce
juice of 1 lemon
16 cooked king prawns, shelled and tails left on
chilli sauce and toasted cashew nuts, to serve
coriander sprigs to garnish, optional
Place the stock, lime leaves, ginger and chilli in a large saucepan. Cover and bring to the boil. Reduce the heat and simmer for 5 minutes.
Add the mushrooms, cover and simmer for a further 5 minutes.
Break or cut the noodles into pieces. Add to the soup with the remaining ingredients. Simmer for a further 3-5 minutes.
Serve in large bowls with chopsticks and spoons and bowls of chilli sauce and cashew nuts. Garnish with coriander.