Noodle Broth with Thai Flavours Recipe

Introduction

This comforting noodle broth is infused with vibrant Thai flavors, offering a fragrant and soothing meal that’s easy to prepare. It’s perfect for warming up on a chilly day or when you want a light yet satisfying dish.

Ingredients

• 500ml chicken, beef, or vegetable stock (use a stock cube at around 35-40 cals, or homemade, cleared of fat)
• ½ lemongrass stalk, tough leaves removed, thinly sliced
• 1 kaffir lime leaf, thinly sliced, or the grated zest of ½ lime
• 15g fresh ginger, grated
• 1 tsp Thai fish sauce
• ½ red chilli, seeds removed, thinly sliced
• 85g spring cabbages, cut into wedges
• 50g carrots, thinly sliced
• 50g green beans, cut into 2½ cm lengths
• 25g rice noodles, cooked according to pack instructions and rinsed in cold water
• ¼ lime

Instructions

1. Step 1: Bring the stock to a simmer in a large pan over medium heat.
2. Step 2: Add the lemongrass, kaffir lime leaf or zest, grated ginger, fish sauce, and sliced chilli to the stock. Let it simmer gently for 20 minutes to infuse the flavors.
3. Step 3: Add the spring cabbage to the broth and continue simmering for another 30 minutes, until the cabbage is very soft.
4. Step 4: Stir in the sliced carrots and green beans. Simmer for an additional 3 minutes until the vegetables are tender but still vibrant.
5. Step 5: If needed, add more boiling water to top up the broth to your desired volume.
6. Step 6: Place the cooked rice noodles in a bowl and pour the hot broth over them.
7. Step 7: Serve immediately with a wedge of lime to squeeze over just before eating for a fresh zing.

Tips & Variations

• For extra protein, add cooked shredded chicken, tofu, or prawns just before serving.
• If you prefer a spicier broth, include the chilli seeds or add a dash of chili oil.
• Fresh herbs like cilantro or Thai basil make excellent garnishes to enhance the aroma and flavor.
• Use gluten-free rice noodles to keep this dish suitable for gluten-sensitive diets.

Storage

Store any leftover broth in an airtight container in the refrigerator for up to 2 days. Keep noodles separate to avoid sogginess. Reheat the broth gently on the stove until hot and add fresh noodles before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lemongrass instead of fresh?

Yes, dried lemongrass can be used but the flavor will be less vibrant. Use about 1 teaspoon and soak it briefly before simmering to extract more flavor.

What can I substitute for Thai fish sauce?

If you prefer a vegetarian option or cannot find fish sauce, use soy sauce or tamari. Keep in mind that the flavor will be different but still delicious.

Noodle Broth with Thai Flavours Recipe

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★★★★★

4.8 from 133 reviews

• Author: Noah
• Total Time: 1 hour 6 minutes
• Yield: 2 servings 1x

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Description

A vibrant and aromatic Thai-inspired noodle broth that combines the fresh flavors of lemongrass, kaffir lime, ginger, and chilli with tender vegetables and rice noodles. This warming soup is light, nutritious, and bursting with authentic Southeast Asian taste, perfect for a comforting meal any time of the year.

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Ingredients

Scale 1x2x3x

Broth Ingredients

• 500ml chicken, beef or vegetable stock (homemade or cube-based, cleared of fat)
• ½ lemongrass stalk, tough leaves removed, thinly sliced
• 1 kaffir lime leaf, thinly sliced, or grated zest of ½ lime
• 15g fresh ginger, grated
• 1 tsp Thai fish sauce
• ½ red chilli, seeds removed, thinly sliced (adjust to taste)

Vegetables and Noodles

• 85g spring cabbages, cut into wedges
• 50g carrots, thinly sliced
• 50g green beans, cut into 2½ cm lengths
• 25g rice noodles, cooked according to pack instructions and rinsed in cold water
• ¼ lime, cut into wedges for serving

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Instructions

1. Prepare the broth: Bring the stock to a simmer in a large pan. Add the sliced lemongrass, kaffir lime leaf or lime zest, grated ginger, Thai fish sauce, and sliced chilli. Let the mixture simmer gently for 20 minutes to infuse the flavors.
2. Cook the cabbage: Add the spring cabbage wedges to the simmering broth and continue to cook for another 30 minutes until the cabbage becomes very soft and tender, enriching the broth with sweetness.
3. Add remaining vegetables: Stir in the thinly sliced carrots and cut green beans, then simmer the broth for an additional 3 minutes until the vegetables are just tender but still retain some bite.
4. Adjust consistency: If the broth has reduced too much, top it up with boiling water to achieve your desired consistency and temperature.
5. Prepare noodles: While the broth simmers, cook the rice noodles following the package instructions, rinse them with cold water to stop the cooking process, and set aside.
6. Assemble and serve: Place the cooked rice noodles in individual serving bowls. Pour the hot, flavorful broth over the noodles, ensuring a good mix of vegetables and broth in each bowl. Serve with a wedge of lime to squeeze over just before eating for an extra burst of fresh citrus flavor.

Notes

• You can substitute the fish sauce with soy sauce to make it vegetarian, but it will alter the authentic flavor slightly.
• Adjust the quantity of chilli according to your heat preference.
• Use homemade stock if possible for the best flavor and less sodium content.
• Rice noodles should be rinsed in cold water after cooking to prevent them from sticking together.
• Feel free to add other vegetables like mushrooms or bok choy for extra nutrition and texture.

• Prep Time: 10 minutes
• Cook Time: 56 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai noodle soup, lemongrass broth, kaffir lime, ginger soup, rice noodles, healthy Thai soup