Noodle recipe for 1 people, takes only 50 mins; recipe has vegetable stock, lemongrass, kaffir lime leaf, ginger, thai fish sauce, red chilli, cabbage, carrot, green bean, rice noodle and lime.
Noodle broth with Thai flavours
Course: Noodle
Servings
1
servings
Prep time
20 mins
Ingredients
- Red Chilli: 1/2 red chilli, seeds removed, thinly sliced
- Vegetable Stock: 500ml chicken, beef or vegetable stock (use a stock cube at around 35-40 cals, or homemade, cleared of fat)
- Carrot: 50g carrot, thinly sliced
- Green Bean: 50g green bean, cut into 2 1/2 cm lengths
- Lime: 1/4 lime
- Ginger: 15g fresh ginger, grated
- Thai Fish Sauce: 1 tsp Thai fish sauce
- Lemongrass: 1/2 lemongrass stalk, tough leaves removed, thinly sliced
- Cabbage: 85g spring cabbage, cut into wedges
- Kaffir Lime Leaf: 1 kaffir lime leaf, thinly sliced, or the grated zest 1/2 lime
- Rice Noodle: 25g rice noodle, cooked, following pack instructions and rinsed in cold water
Directions
- 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.
