Name: Noodle broth with Thai flavours
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Thai
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

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Noodle broth with Thai flavours

Noodle broth with Thai flavours

Xanthe Clay

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Serves 1

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 3 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal206

low
fat3g

low
saturates0g
carbs36g
sugars12g
fibre10g
protein8g
salt2.4g

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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A star rating of 3 out of 5.2 ratings

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