Ingredients (for the paste)
60gm onions, chopped 15gm garlic, chopped 20gm ginger, chopped 3gm cumin powder 1gm turmeric powder 1gm green chilli 100gm tomatoes
Ingredients (for the soup)
8gm vegetable oil 40gm onions, sliced 80gm noodles 30gm mushrooms, sliced 20gm carrots, cut into long strips 20gm red pepper 3gm lime juice 1gm black pepper, crushed 1gm coriander leaves 5gm spring onions, sliced 800ml vegetable stock
To prepare the paste, mix all the ingredients in a food processor. Process until they are finely chopped. Heat the oil in a large saucepan over medium heat. Add the paste and cook it till it loses its raw smell.
Pour in the vegetable stock and bring it to a boil. Reduce the heat and let it simmer for 15 minutes.
Meanwhile, boil water in a large saucepan. Add noodles and cook for two minutes.
Drain the water, and spread it in a flat tray. Add oil. Mix it and set aside.
Add mushrooms, carrots and capsicum to the simmering stock. Cook until the vegetables become tender.
Add lime juice to taste.
Put the noodles in a bowl. Pour the stock and vegetables on the noodles. Garnish with coriander and spring onion.