Asian Noodle Soup
Serves 2

Broth

Ingredients:

1 litre of vegetable or chicken stock
1 teaspoon of pepper corns (you might want to reduce this if you don’t like things too hot)
2 coriander roots, washed
2 spring onions, washed
1/2 lemongrass stalk
4 slices of ginger

 

Method:

Add the stock to a large saucepan and add the peppercorns, coriander roots, spring onions, ginger and lemongrass.  Cover and simmer for 30 minutes.

 

Soup

Ingredients:

50g of rice stick noodles
50g of rice vermicelli noodles
2 bok choy, washed and chopped
3 mushrooms, stalks removed and sliced finely
4 baby corn, quartered
8 snow peas, trimmed and chopped
6 asparagus spears, chopped
4 slices of chili (optional)
4 slices of lime or lemon
1/2 a bunch of coriander leaves, washed and roughly chopped
12 mint leaves, washed and roughly chopped

 

Method:

1. Strain the broth to remove the peppercorns, coriander root, spring onions, ginger and lemongrass.  Then pour the broth back into the saucepan and return to the heat.

2. Add the rice stick and vermicelli noodles, bok choy, mushrooms, snow peas, asparagus, baby corn and cook for 1 to 2 minutes.

3. Ladle the soup into bowls and split the coriander, mint, lime and chili between each bowl and serve immediately. You might also like to add a dash of soy sauce (or fish sauce) to the soup.