Spicy noodle soup
I'm a big fan of soups, and this spicy noodle version by Debora Robertson is the perfect antidote to all that rich, heavy food we've been eating recently.
Preparation time: 10 minutes
Cooking time: 15 minutes
2 tsp groundnut oil
4 garlic cloves, halved and thinly sliced
2 tsp grated fresh ginger
1 small green chilli, halved, membrane and seeds removed and finely sliced
1 small lemongrass stalk, tough outer layer removed and finely chopped
200g shitake mushrooms, thinly sliced
800ml chicken or vegetable hot stock
150ml coconut milk
250g medium egg noodles (4 nests)
3 spring onions, white and pale green part only, finely shredded
1 carrot, cut into julienne strips
6 baby bok choy, halved lengthways
Small handful coriander, leaves only, roughly chopped
Juice of 1 lime
1 tbsp toasted sesame oil
Soy sauce, to serve
1.Warm the oil in a pan over a medium heat. Add the garlic, ginger, chilli and lemongrass and stir for a minute. Raise the heat a little, add the mushrooms and a pinch of salt, then stir for another couple of minutes.
2.Add the hot stock and coconut milk, let simmer and stir in the noodles, spring onions and carrots. Simmer for four minutes. Add the bak choy and simmer for two minutes more.
3.Remove from the heat, stir in the coriander, lime juice and sesame oil. Season to taste. Serve with some soy sauce.
Image and recipe via www.redonline.co.uk