Noodle soup

half a head of garlic
one large carrot
one handful of mange tout peas
a dozen white mushrooms
one pack of dried ramen noodles (without the seasoning)
juice of half a lemon
soy sauce
fish sauce
three tablespoons peanut butter
tabasco
two eggs
half a bunch of fresh coriander
four green onions

Fill a stockpot just to 1/3 full with water. Bring to a boil over high heat.
Separate the garlic into cloves and smash and peel them. Put them into the pot.
Peel the carrot and cut it in into medium dice. Add it to the pot once the water is boiling.
Cut the peas in half crosswise. Add them to the pot once the water is back to boil.
Rinse and trim the mushrooms. Slice them and add to the boiling pot.
Break the block of noodles into chunks. Add the noodles and boil for 4-5 minutes.
Once the noodles are tender, reduce the heat to a bare simmer and stir in peanut butter. Season generously with soy sauce, fish sauce, tabasco and lemon juice.
Beat the eggs in a small bowl. Stir the soup into a vortex while slowly trickling in the egg.
Add chopped coriander and sliced green onions.