Asian Vegetable Noodle Soup Recipe

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Ingredients:

Serving

400 g flat rice noodles
1 stem lemongrass
3 leaves kaffir lime
2 small red chilies , deseeded
1250 ml water
20 g ginger, crushed and finely choped
3 cloves ginger, crushed and finely chopped
1/2 tbsp vegetable stock
1/4 cup fish sauce
100 g baby corn, quartered
150 g mange-touts peas
1 bunch bok choy
1/3 cup bean sprouts
1 bunch coriander
1 tbsp lime juice

Directions:

In a large bowl of boiling water, soak rice noodles for five minutes. Remove.
From water and set aside.
Put the water, lemongrass, chillis, kaffir lime, ginger, garlic, stock, fish sauce and lime juice on medium-high heat and allow to boil for 10 minutes.
Remove the lemongrass and kaffir lime and reduce the heat before adding vegetables and cooking briefly, around 3-5 minutes.
Add noodles and allow to cook for a further 2 minutes.
Remove from heat and serve with coriander over the top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	584.67 Kcal (2448 kJ)
Calories from fat	15.8 Kcal
		% Daily Value*
Total Fat	1.76g	3%
Sodium	2530.91mg	105%
Potassium	355.51mg	8%
Total Carbs	125.11g	42%
Sugars	4.2g	17%
Dietary Fiber	4.67g	19%
Protein	7.32g	15%
Vitamin C	49.2mg	82%
Iron	2.4mg	13%
Calcium	84.5mg	8%

Amount Per 100 g
Calories	81.75 Kcal (342 kJ)
Calories from fat	2.21 Kcal
		% Daily Value*
Total Fat	0.25g	3%
Sodium	353.86mg	105%
Potassium	49.71mg	8%
Total Carbs	17.49g	42%
Sugars	0.59g	17%
Dietary Fiber	0.65g	19%
Protein	1.02g	15%
Vitamin C	6.9mg	82%
Iron	0.3mg	13%
Calcium	11.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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