Thai Noodle And Mushroom Soup

• Button or oyster mushrooms 200 gms
• Thin egg or tomato noodles 100 gms
• Refined oil 2 tbsp
• Garlic 4 cloves, crushed
• Ginger 2 cm piece, finely chopped
• Bean sprouts 1 cup
• Vegetable stock or water 1 litre
• Salt to taste
• Chilli powder 1/2 tsp
• Soya sauce 1 tbsp
• Lime juice 2 tbsp
• Coriander leaves few
• Lime leaves 2 optional

Slice the mushrooms. Cook noodles in plenty of boiling water, to which 1/4 tsp salt is added. Drain, rinse with cold water and transfer to a bowl. Heat oil in a kadai over a high flame. Add garlic and ginger and stir. Add mushroom and stir for 2 minutes. Add bean sprouts and vegetable stock or water. Cook till the vegetables are tender but still crisp. Add salt, chilli powder and soya sauce. Cook for 2 more minutes. Remove from fire and add the lime juice. Pour over the cooked noodles in the bowl. Garnish with coriander leaves and optional lime leaves. Serve immediately.