• 175g (6 oz) flat dried rice noodles, rice vermicelli or rice sticks
• 1.2 litres(2 pints) home-made chicken or vegetarian stock or quality store-bought fresh stock
• salt, to taste
• 1 tablespoon light soy sauce
• 1 tablespoon lime juice
• 2 fresh red chillies, seeded and shredded
• 2 teaspoons sugar
• 1 tablespoon groundnut (peanut) oil
• 3 tablespoons coarsely chopped garlic

Garnish

• 175g (6 oz) fresh beansprouts
• 3 tablespoons finely chopped spring onions
• handful fresh coriander sprigs

1. Soak the rice noodles in a bowl of hot water for 25 Minutes. When soft, drain well in a colander or sieve and set aside. Discard the water.
2. Bring the stock to simmering point in a large saucepan. Add the salt, soy sauce, lime juice, chillies and sugar. Continue to simmer for 10 Minutes.
3. Then add the rice noodles and simmer for another 2 Minutes.
4. Heat a wok over high heat until it is hot. Add the oil, and when it is moderately hot, add the garlic and stir-fry rapidly until light brown.
5. Remove immediately and drain on kitchen paper.
6. Turn the soup into a tureen or individual bowls. Sprinkle with the fried garlic, garnish with the beansprouts, spring onions and coriander, and serve at once.