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Member recipe

Quick Comfort Healthy Noodle Soup

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Prep: 20 minutes Cook: 15 minutes

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Serves 4

A wonderful warming broth, with wheat-free noodles and fresh ingredients. This recipe has been taught from mothers in my Malaysian family for generations.

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The Noodle Soup

  • 4 bunches of rice noodles (you can use any type of oriental noodle for this)
  • 1 cube of vegetable stock
  • A dash of ground white pepper corns
  • Fish Sauce
  • Soya sauce
  • 1 large carrot, peeled, chopped lengthways
  • A generous amount of fresh ginger, chopped thinly, lengthways
  • 2 bunches of Pak Choi - no need to chop up, just leaves separated
  • 10 or so shiitaki or chestnut mushrooms
  • A whole can of water chestnuts, drained and washed (optional)
  • 2 handfuls of bean sprouts (optional)

Optional Additions for non-veggies

  • 1 cooked fillet of white fish
  • 15 or so raw large prawns
  • 2 medium sized raw chicken breasts


  • A bunch of fresh coriander, chopped
  • 1 red chilli, chopped
  • 4 fresh spring onions, chopped
  • Soya sauce and Chilli sauce


  1. Fill a large pot with water (up to 2/3s full), add in veg stock and bring to the boil. Season with salt and add in half of the chopped up ginger, carrots, all the mushrooms, water chestnuts, bean sprouts. Season with white pepper corns.

  2. Add in approx 2 table spoons of fish sauce. Keep tasting the broth as it cooks, and add more fish sauce if required, and more pepper corns if you want a subtle kick. Add in any meat/fish if you wish to cook them.

  3. Add the noodles, pak choi, and further seasoning. If you want a salty taste, add in the fish sauce or soya sauce. Once the noodles have softened, you're ready to serve.

  4. Serve in a large bowl. Garnish with plenty of fresh coriander and spring onions.

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