Hot & sour broth with noodles

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olive magazine

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Recipe by olive magazine

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1. Put the tom yam paste in a pan with 1 litre water. Heat, stirring until the paste dissolves then bring to a simmer. Throw in the mushrooms and cook for 2 minutes.
2. Meanwhile, put the noodles in a large bowl and pour over enough boiling water to cover, leave for 3-4 minutes until just tender then drain. Divide between 4 soup bowls. Add the mangetout to the soup for a minute then pour over the noodles. Scatter with spring onion and chilli before serving.

Know-how

Tom yam paste is a soup base that can vary in heat so use sparingly. Buy it in jars from Thai grocers or look for Thai Taste brand in supermarkets. You could add cooked prawns or shredded chicken to this if you like.

Per serving

131 kcalories, protein 3.6g, carbohydrate 28.7g, fat 1 g, saturated fat 1g, fibre 1.7g, salt 0.08 g

http://www.bbcgoodfood.com/recipes/4360/

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Ingredients

• 1-2 tbsp tom yam paste
• 100g shiitake mushrooms or button mushrooms, sliced
• 125g rice vermicelli noodles, Blue Dragon are good
• 100g mange tout , shredded lengthways
• 2 spring onions , finely sliced
• 1 red chilli , shredded

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Low-fat

Ingredients

• 1-2 tbsp tom yam paste
• 100g shiitake mushrooms or button mushrooms, sliced
• 125g rice vermicelli noodles, Blue Dragon are good
• 100g mange tout , shredded lengthways
• 2 spring onions , finely sliced
• 1 red chilli , shredded

Per serving

131 kcalories, protein 3.6g, carbohydrate 28.7g, fat 1 g, saturated fat 1g, fibre 1.7g, salt 0.08 g

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