Asian inspired Soup

Preparation: 10 minutes

Cooking time: 15 minutes

Serves: 4




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