Asian Vegetable Noodle Soup

Ingredients

• 400 g flat rice noodles
• 1 stem lemongrass
• 3 leaves kaffir lime
• 2 small red chilies, deseeded
• 1250 ml water
• 20 g ginger, crushed and finely choped
• 3 cloves ginger, crushed and finely chopped
• 1/2 tablespoon vegetable stock
• 1/4 cup fish sauce
• 100 g baby corn, quartered
• 150 g mange-touts peas
• 1 bunch bok choy
• 1/3 cup bean sprouts
• 1 bunch coriander
• 1 tablespoon lime juice

Directions

1. 1

   In a large bowl of boiling water, soak rice noodles for five minutes. Remove.

2. 2

   from water and set aside.

3. 3

   put the water, lemongrass, chillis, kaffir lime, ginger, garlic, stock, fish sauce and lime juice on medium-high heat and allow to boil for 10 minutes.

4. 4

   remove the lemongrass and kaffir lime and reduce the heat before adding vegetables and cooking briefly, around 3-5 minutes.

5. 5

   add noodles and allow to cook for a further 2 minutes.

6. 6

   remove from heat and serve with coriander over the top.