Noodle broth with Thai flavours

Noodle broth with Thai flavours

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 1

A spicy, nourishing soup packed full of vegetables and Asian flavours - rice noodles help keep the fat and calories low

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
206
protein
8g
carbs
36g
fat
3g
saturates
0g
fibre
10g
sugar
12g
salt
2.4g

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 2½ cm lengths
  • 25g rice noodles, cooked, following pack instructions and rinsed in cold water
  • ¼ lime

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.

Recipe from Good Food magazine, May 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips