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1
Heat a saute pan over medium-high heat, and then add the coconut oil. Allow the oil to heat for a couple seconds, and then add the carrots, onions, celery, and shiitake mushrooms. Saute for 1 minute, and then add the lemongrass, ginger, and garlic. Continue to saute for 1 or 2 more minutes (do not let this mixture brown, as it will prevent the soup from attaining its sought after light and fresh flavor).
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2
Add the rice vinegar, bring to a boil, and then add the sake. If you crave the spice, throw in the chiles at this point, add the stock, bring it to a boil, and then season to taste with salt and white pepper (see note).
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3
When you're satisfied with the seasoning, add the yellow peppers, snow peas, and noodles or rice. Cook for 1 or 2 more minutes, and then remove from the heat (see note).
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4
Ladle the soup into bowls, drizzle with a little sesame oil, garnish with the cilantro and lime wedges, and serve.
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5
Make sure to season the soup with more white pepper than you think you should. This is the only soup in the book that specifically calls for white pepper, since it's unique flavor can't be replaced by any other ingredient.
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6
The snow peas and peppers in this soup should be light and crisp-not overcooked and soggy. For that reason, make sure to remove the soup from the heat when they are still crisp and have a little life left in them.
