Spicy Tom Kha Noodle - cooking recipe

Ingredients

2 teaspoons olive oil
1 tablespoon minced garlic
2 green onions, sliced
1/2 cup mushroom, sliced
1 tablespoon fish sauce
1 cup prawns or 1 cup chicken
1/2 yellow bell pepper, diced
1 medium tomatoes, diced
2 -4 Thai red chili peppers
1 teaspoon brown sugar
1 teaspoon salt
1/3 teaspoon cumin
1 teaspoon lemongrass paste
400 ml coconut milk
6 -7 leaves fresh basil, minced
300 g rice noodles
4 kaffir lime leaves (optional)

Preparation

Season a medium saucepan with the olive oil. Over medium heat, brown the garlic, green onions and mushrooms.
Stir in the fish sauce and prawns OR fish sauce and chicken and sautee until cooked through.
Add the yellow bell pepper, tomato, chilies (for the chilies, I just take off the tops and the tails and add the remainder), brown sugar, salt, cumin, and lemongrass paste. Stir in coconut milk and basil.
Bring the mixture to a boil, then reduce to a simmer and stir occasionally for about 10 minutes, allowing to reduce.
Meanwhile, boil 4 cups of water, add the rice noodles and remove from heat. Let stand for 5 minutes then drain.
Dish the noodles into large soup bowls and cover with the soup mixture. Garnish with lime leaves. Serve with sticks and non-metallic spoons.