Hot and sour soup

Method

1. To make the pickling juice; place all the ingredients (except the mushrooms) in a pan and bring to the boil. Simmer for 5 minutes.

2. Strain through a sieve and pour over the morel mushrooms. Cover with cling film and stand while you make the soup.

3. To make the soup; pour the stock into a pan and bring to the boil.

4. Meanwhile heat the oil in a large frying pan or wok. Add a third of the vermicelli noodles and fry until puffed and crisp. Remove from the pan and drain on absorbent paper.

5. Add the onion, ginger and garlic to the frying pan and stir fry for 1 minute.

6. Add the beef strips and curry paste and cook for a further 4 minutes until the beef is tender.

7. Add the contents of the frying pan, the raw noodles, soy sauce and fish sauce to the boiling stock and simmer for 2-3 minutes.

8. Stir in the pickled morels.

9. Serve hot and garnish with chopped coriander and the crisp fried noodles.

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Ingredients

For the pickling juice

250ml water
125ml rice vinegar
175g Sugar
50g Salt
1 clove
1 tsp Mustard seeds
1 tsp Black peppercorns
1 tsp chopped ginger root
1/2 red chilli, diced
25g morel mushrooms

For the soup

250ml beef stock
2 tbsp Olive oil
25g dried vermicelli noodles
1/2 onion, sliced
1 tsp finely diced ginger root
1/2 garlic clove, finely chopped
100g Beef fillet, cut into strips
1/2 tbsp Thai curry paste
1/2 tbsp Soy sauce
1 tsp nam pla (Thai fish sauce)
chopped coriander, to serve

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