Noodle broth with Thai flavours
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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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 lemongrassstalk, tough leaves removed, thinly sliced
- 1 lime leavesthinly sliced, or the grated zest ½ lime
- 15g fresh gingergrated
- 1 tsp Thai fish sauce
- ½ red chilliseeds removed, thinly sliced
- 85g spring cabbagecut into wedges
- 50g carrotthinly sliced
- 50g green beancut into 2.5cm lengths
- 25g rice noodlecooked, following pack instructions and rinsed in cold water
- ¼ lime
Nutrition: per serving
- kcal206low
- fat3glow
- 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.
