1Preparing the vegetables and the spices
Peel the carrots and wash the leek, then slice them up.
Peel the onion and chop it into fine pieces.
Peel the ginger and cut it up into small cubes.
Peel the garlic cloves, then crush them with the side of the knife.
Cut the lemongrass stalks into 2 cm lengths.
In a hot casserole dish, roast the spices (star anise, coriander and pepper), stirring constantly, until the flavours develop.
Pour in 1.5 l of water and add the sliced carrot and leek, ginger, garlic, lemongrass and bay leaf. Season with salt.
Bring to the boil, cover and leave to simmer for 30 minutes.
2Preparing the garnish
While it simmers, prepare the garnish. Rinse the pak choi and cut them into two.
Wash the fennel, trim its stalks and finely slice them up.
Wash the celery stick and slice it up.
Cook the rice noodles following the instructions on the packet.
Use the Slim Line Knife to chop the fish fillets into slivers.
Rinse, strip and finely chop the fresh herbs.
Cut the spring onion and pepper into slim round pieces.
Cut the lime into quarters.
3Preparing the broth
Sieve the broth and bring it back to the boil.
Add the pak choi, fennel and celery and cook for about 8 minutes: the vegetables should stay a little crunchy.
Try the dish and add soy sauce to taste.
4Serving the Asian broth
Put the cooked noodles, vegetables from the broth and fish slivers into 4 bowls.
Pour the hot broth over the top and serve.
Everyone can then garnish their soup as they like with fresh herbs, spring onions, pepper or lime juice.