1 litre water
1 large onion, sliced
1 medium carrot, diagonal slices
1 medium zucchini, diagonal slices
corn kernels from 2 cobs
8 Chinese or shittake mushrooms, sliced
1 teaspoon coriander seeds
250g packet of Lemon Myrtle Sprinkle fettuccine
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
1 tablespoon mirin
1 teaspoon Lemon Myrtle Sprinkle
4 small Wild limes or 2 large limes finely sliced

Bring the water to a boil and add the onion and carrot slices. Simmer for 5 minutes. Add the remaining vegetables and the coriander seeds and cook a further 5 minutes. Add the fettuccine, cover and simmer for 8 to 10 minutes until the pasta and the carrots are done. Finish with the remaining seasonings, adding the lemon myrtle and wild limes and removing the pot from the heat. Leave stand for a few minutes to allow the flavours to infuse and serve, allowing one small lime per serve. This soup can also be served chilled as a summer soup.

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