NOODLE BROTH WITH THAI FLAVOURS

Noodle broth with Thai flavours image

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

Provided by Xanthe Clay

Time 1h10m

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 206 calories, Fat 3 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 2.4 milligram of sodium