Asian Vegetable Broth Food

CHINESE NOODLE SOUP

Steps:

• Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
• Meanwhile, cook noodles according to packet directions.
• Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
• Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
• Pick garlic and ginger out of soup.
• Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.

THAI-INSPIRED VEGETABLE BROTH

Steps:

• Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli. Pick the herbs.
• Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.
• Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
• A couple of minutes before it's cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
• Serve the broth in deep bowls seasoned with fish sauce (if using) and soy sauce, sprinkle with the herbs, cress, spring onion and chilli, then serve with wedges of lime.

ASIAN VEGETABLE BROTH

Steps:

• Thoroughly wash and prepare vegetables and place into large stockpot.
• Add pepper and salt and cover with cold water.
• Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
• Allow broth to cool before straining and removing cooked vegetables.
• Use broth as desired in other Asian inspired recipes.

NOODLE BROTH WITH THAI FLAVOURS

Steps:

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

THAI COCONUT & VEG BROTH

Steps:

• Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
• Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.