Asian inspired Soup
Preparation: 10 minutes
Cooking time: 15 minutes
100 g dried Vermicelli bean noodles
200 g Udon noodles
3 tablespoons tom yam paste
1/2 small red onion, quartered, thinly sliced
4 cloves garlic, thinly sliced
1 liter vegetable stock
1 cup water
1 stalk lemongrass, chopped in big pieces
3 kaffir leaves
1 tablespoon fish sauce
1 cup shredded cooked chicken (free-range)
165ml can coconut milk
1/2 cup beansprouts
1 small red chilli, thinly sliced
Spring onions, sliced
Fresh coriander leaves, chopped
Cover the vermicelli noodles with cold water and let soak for 15 minutes at room temperature. Drain.
Meanwhile, heat a saucepan over medium-high heat. Cook tom yam paste, stirring, for 1 minute or until fragrant.
Add onion and garlic. Cook, stirring, for 2 minutes or until softened.
Stir in stock, water, *lemongrass, kaffir leaves and fish sauce. Cover and bring to the boil. Simmer for 5 minutes.
Add chicken, vermicelli noodles and udon noodles and cook for another 5 minutes or until heated through. Remove from heat.
Stir in coconut milk
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