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Noodle broth with Thai flavours

Noodle broth with Thai flavours

A star rating of 3 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal206
low infat3g
saturates0g
carbs36g
sugars12g
fibre10g
protein8g
salt2.4g
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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 lime leaves , 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 cabbage , cut into wedges
  • 50g carrot , thinly sliced
  • 50g green bean , cut into 2.5cm lengths
  • 25g rice noodle , cooked, following pack instructions and rinsed in cold water
  • ¼ lime

Method

  • STEP 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.

  • STEP 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

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Overall rating

A star rating of 3 out of 5.2 ratings
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