Thai Noodle Soup
I was determined to use up a few bits from the week and remembered that I had been given this Pure Earth vegan broth with a Thai infusion. It inspired this recipe and made a great one pot chunky soup. You could use whichever veg you had lying around of course, including mushrooms, green beans and asparagus. As long as you have the garlic, ginger onion mix plus the soya sauce, rice vinegar and lime juice, you can adapt this to what you have in the fridge. I thought a sliced lemongrass stick would have also been nice when frying the onions to add more of a Thai feel.
200g glass noodles
2-3 tbsp sunflower oil
1 medium onion, diced
2 thumbs ginger, diced
4 sticks celery, roughly chopped
2 garlic cloves, diced or grated
1/2 courgette, thinly sliced
1 1/2 peppers, thinly sliced and chopped
650- 700ml veggie stock, hot
Large handful broccoli, chopped
Large handful chopped spinach
6 tbsp tamari soya sauce
2 tbsp rice /apple cider /white wine vinegar
Zest of a lime and the juice of half
A sprinkle of schichimi Japanese 7-spice seasoning
2 tbsp sesame seeds
Add the glass noodles to a bowl and cover with newly boiled water. Leave for about 4-5 minutes until soft. Drain and put to one side.
Set a large saucepan to a medium to high heat. Add the sunflower oil and add the diced onion, celery and ginger. Fry for about 3 minutes or until it has softened. Add the garlic cloves and mix for a minute. Then add the chopped courgette and peppers and stir for another 3 minutes. Then pour over the hot vegetable stock and bring to the boil and then down to a simmer for about 5 minutes. Then add the broccoli and cook for 3 minutes before throwing in the chopped spinach and cook for another minute. Remove from the heat and add the lime’s zest, juice, soya sauce, vinegar, black pepper and schichimi seasoning if using. I used scissors to cut the noodles a bit before adding to the pot. Stir and double check the seasoning. Serve straight away with a sprinkle of sesame seeds. This keeps well for about 3 days in the fridge.