Thai Style Noodle Broth Food

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-STYLE NOODLE BROTH

Steps:

• Heat the oil in a large saucepan set over a moderate heat until hot.
• Add the chicken and brown slightly in the hot oil for 2 minutes.
• Stir in the corn and cover with with the stock and coconut milk. Cook until simmering.
• Reduce to a gentle simmer for 5 minutes before adding the noodles.
• Continue to cook for 8-10 minutes until the noodles are soft.
• Season to taste with rice wine vinegar, fish sauce, and soy sauce.
• Ladle into bowls and garnish with coriander and chilli before serving.

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.