Asian inspired Soup

Preparation: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
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100 g dried Vermicelli bean noodles
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200 g Udon noodles
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3 tablespoons tom yam paste
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1/2 small red onion, quartered, thinly sliced
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4 cloves garlic, thinly sliced
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1 liter vegetable stock
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1 cup water
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1 stalk lemongrass, chopped in big pieces
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3 kaffir leaves
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1 tablespoon fish sauce
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1 cup shredded cooked chicken (free-range)
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165ml can coconut milk
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1/2 cup beansprouts
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1 small red chilli, thinly sliced
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Spring onions, sliced
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Fresh coriander leaves, chopped
Method:
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Cover the vermicelli noodles with cold water and let soak for 15 minutes at room temperature. Drain.
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Meanwhile, heat a saucepan over medium-high heat. Cook tom yam paste, stirring, for 1 minute or until fragrant.
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Add onion and garlic. Cook, stirring, for 2 minutes or until softened.
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Stir in stock, water, *lemongrass, kaffir leaves and fish sauce. Cover and bring to the boil. Simmer for 5 minutes.
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Add chicken, vermicelli noodles and udon noodles and cook for another 5 minutes or until heated through. Remove from heat.
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Stir in coconut milk
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Serve in bowls and top with beansprouts, chilli, spring onions and coriander.
*Remove the lemongrass before serving.
Nutrition (per serve):
Calories 381; Fat 14 g; Sat. Fat 6.6 g; Carbs 47.5 g; Sugar 8 g; Fiber 1 g; Protein 11.7 g