Serves 4, prep time 25, cooking time 45 minutes
INGREDIENTS
2 tbsp of vegetable oil
1 chopped onion
A pinch of salt
750ml of vegetable stock
1 tbsp of diced fresh ginger
2 garlic cloves, chopped
A handful of coriander leaves
3 green chillies, chopped
2 tbsp of soy sauce
12 mini sweet corns
20 sugar snaps
4 nests of vermicelli
4 large strips of cooked pork
Handful of chopped coriander stalks
METHOD
Heat the oil in a pan and sauté the onions, season and stir.
Add the stock, ginger, garlic and simmer for 15 minutes.
Next, add the coriander leaves, chillies and soy sauce.
Add the sweetcorn and sugar snaps; simmer for 10 minutes.
Drop in the vermicelli, reduce the heat, add the pork, simmer for a further 10 minutes.
Add the coriander stalks, (keeping some to serve).
Serve in soup bowls and top with the remainder of the coriander stalks.