A quick tom yum-inspired broth made with whatever veggies you've got hanging around. We've gone for mushrooms, greens and cherry tomatoes. This hot and sour noodle soup only takes 20 minutes to make.
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Serves
4
Lemongrass
Galangal
Spring Onions
Garlic Cloves
Vegetable Oil
Thai Red Curry Paste
Makrut Lime Leaves
Vegetable Stock
Green Beans
Shiitake Mushrooms
Rice Noodles
Cherry Tomatoes
Limes
Fish Sauce
Serves
4
Lemongrass
Galangal
Spring Onions
Garlic Cloves
Vegetable Oil
Thai Red Curry Paste
Makrut Lime Leaves
Vegetable Stock
Green Beans
Shiitake Mushrooms
Rice Noodles
Cherry Tomatoes
Limes
Fish Sauce
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Step 1.
Trim and bash the lemongrass stalk and galangal. Trim and thinly slice the spring onions, peel the garlic and crush using the back of your knife.
Step 2.
Place a saucepan on medium heat with neutral oil. Once hot, cook the red Thai curry paste until fragrant, 1-2 mins. Add in the lemongrass, galangal, crushed garlic cloves and Makrut lime leaves. Pour in the stock, stir and let it come to a boil. Once boiling, place a lid on, turn the heat to medium-low and let infuse for 10-15 mins.
Step 3.
Meanwhile, trim and halve the green beans. Discard the stalks from the shiitake and thinly slice. Cook the rice noodles according to package directions.
Step 4.
Once the broth has infused, remove and discard the bits in it. Turn the heat up to medium-high and add the spring onion whites, green beans, cherry tomatoes and shiitake. Cook until the green beans are tender but still have a crunch, 3-4 mins. Remove from the heat and taste and season with lime juice and fish sauce.
Step 5.
Share the noodles between your bowls and pour over the soup base, making sure to share the veggies. Scatter over the spring onion greens and serve with any remaining lime wedges.
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