• 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


  • 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.

Goes well with


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