Thai Noodle Soup With Vegetables And Shrimps

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2 pint(s) vegetable broth (1 liter)

1 piece(s) fresh ginger (root, 1 inch, 3 cm)

3 piece(s) lemon leaves (or optionally a piece of lime peel)

2 tablespoon(s) soy sauce (light soy sauce)

1 tablespoon(s) fish sauce (or optionally an extra spoon of light soy sauce)

6 ounce(s) paksoi (150-200 grams)

3 1/2 ounce(s) shiitake mushrooms (100 grams)

3 1/2 ounce(s) carrots (100 grams)

0 1/2 piece(s) white or yellow onions (or half a bush of scallions)

2 clove(s) fresh garlic

1 piece(s) spanish pepper

1 piece(s) limes

1 piece(s) handful of coriander leaves

5 1/2 ounce(s) noodles (150 grams)

5 1/2 ounce(s) shrimps (peeled and cooked, replace optionally with tofu cubes)

1 bottle(s) chilly sauce (or optionally tabasco sauce)

1 pinch(s) salt to taste

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