Hot & sour noodle soup
7
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Quick and healthy, this soup is warming without being heavy.
Ingredients
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
Instructions
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.
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