Aromatic Vegetable Broth Recipe with Noodles

2
30 minutes

Ingredients

Aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

  • 20g of fresh ginger, peeled and halved
  • 1 red chilli
  • 1 lemongrass stalk
  • 3 garlic cloves, crushed
  • 800ml of vegetable stock
  • 2 star anise
  • 1 pak choi, large
  • 50g of shiitake mushrooms
  • 50g of Chinese leaf
  • 30g of water chestnuts, sliced
  • 180g of egg noodles, fresh
  • 1 tsp light soy sauce
  • 1 tsp fish sauce, optional
  • 1 tsp sesame oil, optional
  • 3 sprigs of Thai basil
  • 3 spring onions
  • 1 lime, cut into wedges

Method

1
To begin, grate one half of the ginger and finely slice the other. Slice the chilli into thin slices, smash the lemongrass with a rolling pin, or the back of a heavy chef's knife, then place in a saucepan with the garlic, ginger and half of the sliced chilli
  • 20g of fresh ginger, peeled and halved
  • 1 red chilli
  • 1 lemongrass stalk
  • 3 garlic cloves, crushed
2
Pour over the vegetable stock, add the star anise and bring to the boil. Simmer for 20 minutes
  • 800ml of vegetable stock
  • 2 star anise
3
While the stock is cooking, prepare the vegetables. Cut the pak choi into quarters, slice the shiitake mushrooms and shred the Chinese leaf finely
  • 1 pak choi, large
  • 50g of shiitake mushrooms
  • 50g of Chinese leaf
4
Pass the stock through a sieve and place back in the pan. Return to the boil, add the vegetables and the rest of the chilli. Cook for 3 minutes before adding the water chestnuts. Add the noodles for last 30 seconds of cooking, then season the broth with the soy sauce and a little fish sauce, if desired
  • 30g of water chestnuts, sliced
  • 1 tsp fish sauce, optional
  • 1 tsp light soy sauce
  • 180g of egg noodles, fresh
5
Add the picked Thai basil, slice the spring onion finely and sprinkle over the top. Finish with a little sesame oil and serve with wedges of lime
  • 1 tsp sesame oil, optional
  • 3 sprigs of Thai basil
  • 1 lime, cut into wedges
  • 3 spring onions