1.5 ltr water
2 tsp rapeseed oil
1 clove garlic
2 tsp grated fresh ginger
1 tsp salt
2 tsp Thai green curry paste
Juice of lime segment
1 red chilli
Pinch sugar or palm sugar
1 tsp Rice wine
100g baby sweetcorn
50g pea pods (mange tout)
100g white mushrooms
100g fresh peas
150g fine noodles
Prep to Cook: Large soup pan, measuring jug, grater, teaspoon, long handled spoon, chopping board, vegetable knife
Prep: Peel and slice then dice the onion very finely
Peel and grate the clove of garlic.
Fry off onions gently to soften but NOT brown.
Add the grated ginger, the Thai green curry spice and water.
Pop in the whole chilli, salt, sugar
Add lime juice from quarter of a lime and rice wine.
Bring this up to the boil then reduce heat to simmer.
Slice the mushrooms very, very thinly.
Slice the pea pods lengthwise into very fine strips.
Slice the sweetcorn lengthwise into 6 slices each
Gradually drop in the vegetables so that the water keeps simmering.
Finally add the rice noodles and allow then the heat up for about 2 minutes.
Serve immediately by lifting out the veg and noodles and pouring over the liquid.
Sprinkle with pleanty of chopped fresh coriander.
A simple broth with vegetables and noodles makes a good light and nourishing soup for winter days. Low in calories.
Cooks Know How: Making a vegetable broth is dependent on getting flavour into the water. Stock cubes would be too salty and mask the flavours you need. Timing is important as the broth needs to remain simmering as you add the vegetables slowly so that the temperature remains hot enough to cook each of the shredded vegetables as you add them. Finally the rice noodles are added to ‘gelatinise’ and become softened. This takes just a couple of minutes and the soup is then ready to serve. Taste the juices and adjust the seasoning to your taste.
The vegetables can be varied. Try shredded pak choi, broccoli heads and spring onions for a start. You can add a more intense flavour by using soy sauce and fish sauce in the broth.