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
  • 400ml Coconut milk

Instructions

  1. 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.
  2. 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.

Rate it
* * * * .

Comments on this recipe

Nobody has commented on this recipe yet. Why not be the first?

Comments on this recipe