Is there anything better than tucking into a warming bowl of noodle soup on a freezing night?
Add to that the fact that you only need one pot for this and you’re onto a winner! Warming, full of flavour and less washing up: it doesn’t get much better than that.
Thai Green Noodle Soup
- 100 g rice noodles
- 1 tin coconut milk
- 1 tsp veg stock powder/bouillon
- 2- inch piece of ginger
- 2 garlic cloves
- 1 red chilli
- 1 tsp lemongrass paste optional
- 2 tsp vegan fish sauce/tamari/soy sauce
- 1/2 lime plus more to serve
- 1/2 pack of fresh coriander
- Roughly 200g of mixed veg I used green beans, spinach, spring onion and sugar snap peas
- Peel the garlic and ginger and add to a blender with the coriander, chilli and lemongrass (if using). Blitz to make a rough paste (you might have to add a tbsp or two of water depending on your blender).
- Add the paste to a pot with a splash of water and cook over a medium heat for a few minutes.
- Pour in the coconut milk. Fill the can with water and add to the pot. Repeat with a second canful of water. Stir in the stock powder and vg fish sauce/tamari/soy and bring to a gentle simmer.
- Add the noodles and simmer for a further 10 minutes or until the noodles are cooked through.
- Serve into two bowls, top with chopped veg and garnish with more spring onion and coriander. Squeeze over 1/4 lime per bowl just before eating for extra freshness.