This warming noodle soup takes only 30 mins to make is packed with veg and flavour. A perfect meal for going into autumn.
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Serves
4
Garlic
Lemongrass Stalk
Shallot
Red Chilli
Ginger
Vegetable Stock Cube
Coconut Milk
Courgette
Veggie Chicken Piece
Pak Choi
Tenderstem Broccoli
Pea
Rice Noodle
Lime
Spring Onion
Coriander
Salt
Peppers
Vegetable Oil
Serves
4
Garlic
Lemongrass Stalk
Shallot
Red Chilli
Ginger
Vegetable Stock Cube
Coconut Milk
Courgette
Veggie Chicken Piece
Pak Choi
Tenderstem Broccoli
Pea
Rice Noodle
Lime
Spring Onion
Coriander
Salt
Peppers
Vegetable Oil
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Step 1.
Smash your garlic and lemongrass. Roughly slice your shallot, chillies and ginger.
Step 2.
Mix your veg stock cubes with 1.2 litres of hot water.
Step 3.
Pour your coconut milk and vegetable stock into a pot and add your aromatics. Bring to a boil then let it simmer on low heat for 15 mins.
Step 4.
Meanwhile, slice your courgette width-wise into coins and fry on a griddle pan along with your chicken pieces and a glug of oil until crispy and golden.
Step 5.
Chop the ends of your pak choi and tenderstem broccoli. Add the broccoli into the broth for a few mins then add your pak choi and peas. Squeeze in the juice of half a lime, season with salt and pepper and let this all simmer on low heat.
Step 6.
Place your rice noodles into a heatproof bowl and cover with boiling water. Leave for a few mins then drain.
Step 7.
Take the pot off the hob and add a ¼ of the noodles into a bowl along with a ladle or two of the broth. Add a portion of your fried “chicken” and courgette, repeat for the remaining 3 bowls.
Step 8.
Slice your spring onion and add to each bowl along with a small handful of coriander and tuck in.
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