Thai Green Noodle Soup
Ingredients
- 1/2 pack fresh coriander
- 100g (4oz) rice noodles
- 1 tin coconut milk
- 1 tsp veg stock powder or bouillon
- 2-inch piece ginger
- 2 garlic cloves
- 1 red chilli
- 1 tsp lemongrass paste (optional)
- 2 tsp vegan fish sauce or tamari or soy sauce
- 1/2 lime, plus more to serve
- Any vegetables you have (e.g., green beans, spinach, sugar snap peas, spring onion)
Preparation
Peel the garlic and ginger and add to a blender with the coriander, chilli and lemongrass paste if using. Blitz to make a rough paste, adding a tablespoon or two of water if necessary.
Add the paste to a pot with a splash of water and cook over medium heat for a few minutes.
Add the coconut milk. Fill the empty tin with water and add to the pot. Repeat with a second can full of water. Stir in the stock powder and vegan fish sauce or tamari or soy sauce 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 vegetables and garnish with more spring onion and coriander.
Tips
Squeeze over 1/4 lime per bowl just before eating for extra freshness.
