Asian inspired soup

Preparation: 10 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients:

• 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

Method:

• 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