Boil 3 cups water in a sauce pan.
When boiling, drop 120 grams of peeled and deveined shrimps and cubed white fish. When cooked, remove and set aside.
Add the following to the sauce pan:
bruised lemongrass (white part only)
5 grams cilantro leaves
5 grams basil leaves
1 bay leaf
2 kaffir lime leaves
1 cup cubed portobello mushrooms
1 cup chopped chinese cabbage
salt
pepper
1 splenda packet (omit if you don't want it to be sweet)
a dash of hot sauce
When everything is cooked, return the shrimp and fish to the pan and adjust seasoning.
VOILA! Yummy and oh-so-healthy soup!!!
250 grams Tagliatelle noodles, cooked in salted water until al dente
10 cloves Garlic, thinly sliced
1 cup Fresh Shiitake mushrooms, sliced
1/2 cup Basil, chiffonade
Olive oil
Salt
Pepper
Parmesan cheese
Sole Fillets
For the pasta:
Saute the garlic in olive oil until slightly caramelized.
Add the mushrooms until wilted.
Mix in the noodles, basil, parmesan cheese and season with salt and pepper.
For the Sole:
Season the sole with salt and pepper and pan fry in olive oil til slightly crisp and thoroughly cooked.
