Try this delicious pasta dish:
* For 6-8 people.
Lemon leaves (1) half an hour in hot water. clear soup, put the remaining galangal, lemon leaves, lemongrass, basil, mint, dried and fresh chilies in a saucepan. Gently simmer with the lid half closed for about half an hour until about 1/4 of the liquid has evaporated. Pour through a sieve. Discard strained spices.
Return clear soup to saucepan. Add sugar, salt, fish strips and chili paste. Bring to a boil, stir in coconut milk, remove from heat.
Place vermicelli in a saucepan of boiling hot water, remove from heat and soak for 5 minutes. Drain soaked lemon leaves, cut into thin strips. Divide noodles evenly among soup bowls and sprinkle bean sprouts on top.
Pour hot soup over noodles. Garnish with fresh chili slices, bean sprouts, basil cut into strips and lemon leaves.
To make the chili paste, combine lemongrass, shrimp paste, water and chilies in a hand blender until smooth.
(Khb 7/97)
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