With the current spate of cold weather in Brisbane I find myself turning to soups more and more. Soups are just so warming and satisfying when you are cold. This Asian noodle soup is something a little different to the usual thick and heavy winter soups though. It is almost reminiscent of summer with it’s bright colours and the flavours of coriander, lime and mint.
T and I first had a similar soup when invited to T’s brother R for dinner one night. R made Pho Ga, which is a Vietnamese chicken noodle soup, and I was most impressed that he went to the effort to make a vegetarian version for me. The flavours of the soup were really impressive. It was hot (from the chilli), sour (from the citrus) and light. T and I were both impressed enough with the soup that I resolved to come up with something similar at home.
This version was actually my second attempt at making the soup, well, fourth if you count the fact that each time I’ve made this I’ve made a vegetarian version for me and a meat version for T. Whilst the first batch was good, the flavourings just weren’t intense enough, so I tweaked things and this soup is the end result. I hope you enjoy it.
Asian Noodle Soup
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
Add the stock to a large saucepan and add the peppercorns, coriander roots, spring onions, ginger and lemongrass. Cover and simmer for 30 minutes.
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
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.