Asian Vegetable Noodle Soup
- Ready In:
- 21mins
- Ingredients:
- 15
- Yields:
-
1 litre
- Serves:
- 4-5
ingredients
- 400 g flat rice noodles
- 1 stem lemongrass
- 3 leaves kaffir lime
- 2 small red chilies, deseeded
- 1250 ml water
- 20 g ginger, crushed and finely choped
- 3 cloves ginger, crushed and finely chopped
- 1⁄2 tablespoon vegetable stock
- 1⁄4 cup fish sauce
- 100 g baby corn, quartered
- 150 g mange-touts peas
- 1 bunch bok choy
- 1⁄3 cup bean sprouts
- 1 bunch coriander
- 1 tablespoon lime juice
directions
- In a large bowl of boiling water, soak rice noodles for five minutes. Remove.
- from water and set aside.
- put the water, lemongrass, chillis, kaffir lime, ginger, garlic, stock, fish sauce and lime juice on medium-high heat and allow to boil for 10 minutes.
- remove the lemongrass and kaffir lime and reduce the heat before adding vegetables and cooking briefly, around 3-5 minutes.
- add noodles and allow to cook for a further 2 minutes.
- remove from heat and serve with coriander over the top.
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RECIPE SUBMITTED BY
I have a lot of food limitations...I am vegetarian, I don't eat dairy and I am gluten free, therefore a lot of my recipes are suitable for these allergies, however, I love to cook and bake for my family so I have included some not-so-restrictive recipes. I love experimenting, so a lot of what I cook has been adapted from age-old recipes to suit different needs and tastes.