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Hot and Sour Vegetable and Noodle Broth

This is a great meal in a bowl soup that takes only minutes to put together and is a great base for using up veggie odds and ends. This recipe uses a great store cupboard staple, Tom Yum paste, which is a Thai ready-made spicy paste. To make it a more substantial meaty main meal try adding some leftover pork or chicken.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 4

4 tablespoons Tom Yum paste
1 litre boiling water
Leftover vegetables, peppers, cabbage, carrots, pak choi, French beans, sugar snap peas, broccoli, leeks, peas, baby corn, mushrooms, spinach, beansprouts.
50g rice noodles, soaked in boiling water
Lime juice to flavour

Sprigs of coriander Herbs

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
400ml Coconut milk

Coconut milk

For thai curries and vegetable bakes

If you have any leftover you can freeze in ice-cube trays. Once frozen transfer to freezer bags. It will keep for up to 3 months.

Instructions

In a large saucepan dissolve the tom yum paste in the water. Then add your chosen vegetables and gently simmer to allow the vegetables to be poached until just tender about 10 minutes.
Add the coconut milk, rice noodles and season with lime juice. Serve in warm bowls with sprigs of coriander.

Health Note

Tom Yum paste is packed with chillies and Thai spices. in response to the burning taste of chillies, it is believed that the brain releases endorphins – painkilling chemical compounds that, at high levels give a sensation of pleasure.

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