1 ltr Water
1 carrot, cut in half
1 onion, cut in half
1 stalk spring onion
2 bay leaves
1 bunch parsley
5-6 whole black peppercorns
1 thumb size Ginger, peeled and cut into two chunks
1 cinnamon stick
2 whole cloves
2 star anise
2 tbsp light Soy sauce (or to taste)
2 stalks lemongrass (optional)
1 red chilly, thinly sliced
2 cups Vermicelli noodles, cooked
3 cups shitake mushrooms, thinly sliced
1/2 cup spring onions, thinly sliced
½ cup coriander, chopped
¼ cup mint leaves or Thai basil
½ cup bean sprouts
Warm a soup pot and Toast the cinnamon, cloves and star anise for about 2-3 mins. Add the ginger, water, lemongrass, salt and soy sauce. Add the chilly and ½ cup mushrooms. Bring to a boil then simmer for about 20 mins.
Meanwhile, boil water in another saucepan. Throw in the noodles. Turn of heat and cover for 5 mins. Separate noodles with a fork and drain well. Keep aside.
In a pan, heat some oil and cook the mushrooms with some salt, till lightly browned. Once the broth is cooked, taste for seasoning. Strain and remove all the big pieces. Place the noodles in the bowls. Add the mushrooms. Pour over the soup.
Garnish with fresh coriander, mint, lime wedges, beansprouts, chillies and spring onions.