This is tasty, and my vegetarian friends will be delighted to see that it really doesn't have to be meaty...
1. In a deep pan, lightly fry some CHOPPED GARLIC, CHOPPED CHILLIES, CHOPPED LEEK, SLICED MUSHROOMS, BABY CORN, and FRESH or STRAIGHT TO WOK NOODLES. I also added some CHICKEN but you don't have to. I rather think that if you were able to get your hands on some DIM SUM DUMPLINGS that they would make quite an addition. Simon seemed to think you could get them from Tesco but I'm not at all sure about that. You'd add them after adding the liquid anyway, if you did have some, not now.
2. Meanwhile, make up a goodly amount of CHICKEN or VEGETABLE STOCK, then slosh in some THAI FISH SAUCE (this you CAN get from TESCO), some SOY SAUCE, and some LIME JUICE. Add a couple of LEMONGRASS STICKS and allow to infuse.
3. Stir some lovely CHOPPED FRESH MINT and CHOPPED FRESH CORIANDER and also some GROUND CORIANDER into your pan, then add your liquid. Bring to the boil and then allow to simmer for ten minutes, or longer if you want.
4. Season to taste with SALT and PEPPER, then serve up with chopsticks and a spoon.
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