I adore Thai Green Curry, but occasionally you fancy all the flavour without the heavy richness of a curry. This calls for easy Thai Noodle Soup.
When I make this soup I haul out all the vegetables in the fridge drawer that are almost past their best and toss them in the pot. Use the recipe below as a rough guide, and throw in whatever you have/fancy. I had a half a cup of corn skulking in the fridge as my toddler would only eat corn and now won't touch it...no matter how many aeroplane or train noises I make!
I like this soup with coconut milk in, but leave it out if you'd prefer a clear soup.
2 tsp vegetable oil
1 tsp fresh chopped ginger
1 tsp finely chopped garlic
600ml chicken or vegetable stock
2 tsp fish sauce (or soy sauce)
1 tsp of dark brown sugar
2/3 nests of noodles
1/2 red pepper
1/2 cup of corn
1/2 cup of coconut milk
2 handfuls shredded cabbage or 2 bok choy
2 carrots, cut into strips
In a large saucepan heat 2 tsp of vegetable oil over high heat, cook the ginger and garlic for 30 seconds, do not let it brown.
Add the stock and bring to the boil. Add fish sauce, sugar, noodles, vegetables and coconut milk. Boil for 5 minutes and serve.