Noodle broth with Thai flavours

• chicken, beef or vegetable stock↗500ml ml

  (use a stock cube at around 35-40 cals, or homemade, cleared of fat)

• ½ lemongrass

  stalk, tough leaves removed, thinly sliced

• lime leaves1

  thinly sliced, or the grated zest ½ lime

• fresh ginger↗15g g

  grated

• Thai fish sauce↗1 tsp tsp
• ½ red chilli

  seeds removed, thinly sliced

• spring cabbage↗85g g

  cut into wedges

• carrot↗50g g

  thinly sliced

• green bean↗50g g

  cut into 2.5cm lengths

• rice noodle↗25g g

  cooked, following pack instructions and rinsed in cold water

• ¼ lime

Step-by-step instructions

1. 1

   Bring the stock to a simmer in a large pan. Add the lemongrass, lime leaf or zest, ginger, fish sauce and as much chilli as you like. Simmer for 20 mins. Add the cabbage and simmer for another 30 mins until it is very soft. Add the carrots and beans, and simmer for 3 mins. Top up with more boiling water if necessary.

2. 2

   Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.