Noodle broth with Thai flavours

Noodle broth with Thai flavours

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(2 ratings)

Prep: 20 mins Cook: 50 mins


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: per serving

  • kcal206
  • fat3g
  • saturates0g
  • carbs36g
  • sugars12g
  • fibre10g
  • protein8g
  • salt2.4g
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  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp Thai fish sauce
  • ½ red chilli, seeds removed, thinly sliced
  • 85g spring cabbage, cut into wedges



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 50g carrot, thinly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g green bean, cut into 2½ cm lengths
  • 25g rice noodle, cooked, following pack instructions and rinsed in cold water
  • ¼ lime



    The same shape, but smaller than…


  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.

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