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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Adjust consistency: If the broth has reduced too much, top it up with boiling water to achieve your desired consistency and temperature.
- 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.
- 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
