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Noodle broth with Thai flavours

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

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 206
  • Carbohydrates 36
  • Saturated Fat 0
  • Sugar 12
  • Protein 8
  • Fat 3
  • Fibre 10
  • Salt 2.4

Nutrition per serving

  • Calories 206
  • Carbohydrates 36
  • Saturated Fat 0
  • Sugar 12
  • Protein 8
  • Fat 3
  • Fibre 10
  • Salt 2.4

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 kaffir lime leaf, 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 cabbages, cut into wedges
  • 50g carrots, thinly sliced
  • 50g green beans, cut into 2½ cm lengths
  • 25g rice noodles, cooked, following pack instructions and rinsed in cold water
  • ¼ lime

Method

  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.

  2. Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.

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