Asian Vegetable Soup

For the Asian Vegetable Soup, clean, wash and chop the onion, carrot, bell bell pepper and leek into small bite-sized pieces. Sauté in a hot pan with the bean sprouts and mushrooms.

Add soup, soy sauce, fish sauce. Add grated ginger, curry powder and juice of lime and simmer for 20 minutes. Add the mien noodles and chopped cilantro and simmer for another 5 minutes.

Season with salt and chili flakes and serve the Asian vegetable soup sprinkled with the radish sprouts.

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