Recipe by the_allergic_chef
This light, refreshing rice noodle soup is perfect for both Summer and Winter. If needed, dried herbs can be used in place of fresh ones. Add tofu, cooked chicken, seafood and mushrooms as desired. White cabbage can be added instead of bok choy and a small amount of leek or onion is also good. The soup will freeze well but noodles tend to go mushy when reheated.
- 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 See How It's Made
- 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.