Photo of Hot & sour noodle soup by WW

Hot & sour noodle soup

Points® value
Total Time
15 min
10 min
5 min
Quick and healthy, this soup is warming without being heavy.


Vegetable stock cube

1 cube(s), vegetable, make up to 1¾ pints with hot water

Chilli, green or red

4 individual, small, use green, thinly sliced

Lemon grass stems

1 individual, outer leaves removed and finely sliced

Root Ginger

10 g, 2cm piece thinkly slices (or use galangal) + 2 kaffir lime leaves, halved

Coriander, fresh

4 sprig(s), with roots (leaves reserved)

Lemon Juice, Fresh

4 tablespoon(s), (juice ½ lemon)

Soy Sauce

2 tablespoon(s)

Artificial sweetener

1 teaspoon(s)

Pak Choi

2 portion(s), leaves divided

Baby corn, canned

125 g, halved

Plain Tofu

349 g, cut in cubes

Amoy Straight to Wok Medium Noodles

2 pack(s), 2 x 150g packs


  1. Place the stock in a large pan, add the chillies, lemon grass, ginger or galangal, lime leaves, coriander stems, lemon juice, soy sauce and sugar or sweetener. Bring to the boil and simmer for 2 mins.
  2. Add the remaining ingredients and simmer for 3 mins until the vegetables are just tender. Serve in warmed bowls garnished with the coriander leaves.


Thai ingredients such as galangal and kaffir lime leaves are available in larger supermarkets or specialist Thai shops. Lemon grass, lime leaves and coriander can all be frozen and used straight from the freezer.