Based on the knowledge that there were a substantial amount of left over rice noodles in the fridge, and a cold wet day outside, the RLC thought process pretty quickly leapt to the image of a hot, tasty bowl of soup…something warmingly spicy, slightly salty and that lovely tastebud-tingling spritz of lime…

Boys found a Tom Yum soup base and were pondering the purchase of some prawns. They quickly recognized that this would be a RLC budget blowout, so with the cogs in motion, checked out some fish balls…hmm. Not quite the thing to clinch it. Scanning the rack of dried weird and wonderful goodies, the answer came–a 100g packet of dried whole cuttlefish tickled their fancy. Yes, random, but hey, isn’t it the RLC?

A bit of vegetation was required so a zucchini (and some coriander at home) later, we were set to go.

As the shopping was packed away, the cuttlefish was soaked, then sliced finely and put into boiling soup stock. We did add a cup of coconut milk too. The finely julienned zucchini and noodles were added with a splash of fish sauce and  it was finished with the juice of a lime.
The slurping as we ate signified the soup’s lip-smacking deliciousness.

Now, that was using your noodles, boys!