For the hot and sour soup:

Vegetable and Noodle Garnish

  • Pak Choi 150.0 g
  • Chestnut mushrooms - Dried 150.0 g
  • Baby Corn 100.0 g
  • Rice noodles, dried 150.0 g
  • Morning Glory 150.0 g


  1. For the hot and sour soup:

    • Char the shallots (cut in half lengthways), chilli and crushed lemongrass.
    • Then add KNORR Blue Dragon Pad Thai Sauce, water and lime leaves, bring to boil and simmer for 40 minutes.
  2. Vegetable and Noodle Garnish

    • Rehydrate the mushrooms..
    • Finely slice the spring onions and pak choi.
    • Trim, blanch and refresh the morning glory and baby corn.
    • Slice baby corn into quarters lengthways, blanch and refresh.
    • Cook the rice noodles in boiling water then drain and refresh.
  3. To serve:

    • Place the noodles, pak choi, baby corn, mushroomsand morning glory into a bowl.
    • Top with the Hot and Sour soup and serve.
Chef Inspiration