Serves 4




  1. Bring the vegetable stock to the boil.
  2. Pound the ginger, garlic, chilli and lemon grass in a mortar and pestle and add to the stock.
  3. Add the sliced mushrooms and lime leaves and simmer for 5 minutes.
  4. Add the tofu and lime juice and season with soy sauce.
  5. Divide the noodles between 4 bowls and the divide the soup between each bowl.
  6. Garnish with coriander, Thai basil, drizzle with a little soy and serve.