Noodle Broth With Thai Flavours
With the warmth of aromatic lemongrass, zesty lime, and flavorful Thai fish sauce, this soup offers a comforting escape to Southeast Asia in a bowl. The tender vegetables and delicate rice noodles absorb the fragrant broth, creating a light yet satisfying meal that is sure to transport your taste buds on a flavorful journey.
— Constant Cookbook
Ingredients
- 500ml chicken, beef or vegetable stock (use a stock cube at around 35-40 cals, or homemade, cleared of fat)
- ½ lemongrass stalk, tough leaves removed, thinly sliced
- 1 kaffir lime leaf , thinly sliced, or the grated zest ½ lime
- 15g fresh ginger , grated
- 1 tsp Thai fish sauce
- ½ red chilli , seeds removed, thinly sliced
- 85g spring cabbages , cut into wedges
- 50g carrots , thinly sliced
- 50g green beans , cut into 2.5cm lengths
- 25g rice noodles , cooked, following pack instructions and rinsed in cold water
- ¼ lime
Instructions
- Bring the stock to a simmer in a large pan. Add the lemongrass, lime leaf or zest, ginger, fish sauce and as much chilli as you like. Simmer for 20 mins. Add the cabbage and simmer for another 30 mins until it is very soft. Add the carrots and beans, and simmer for 3 mins. Top up with more boiling water if necessary.
- Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 1
Nutrition
- Calories: 206 calories
- Fat Content: 3 grams fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 2.4 milligram of sodium
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