Asian-style noodle soup
Recipe type: Soup recipe
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
This tasty, healthy soup is pulled together using loads of leftovers and gems from your store-cupboard.
  • ½ red pepper, sliced
  • 3 mushrooms, sliced
  • ½ small tin sweetcorn
  • 2 spring onions, trimmed, sliced
  • 1 mild red chilli, sliced
  • 1 stalk lemongrass, leaves removed, core finely chopped
  • 1 garlic clove, grated
  • 1 small piece ginger, grated
  • ½ packet flat rice noodles (you can use egg noodles if you prefer)
  • 1 tin coconut milk
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 lime
  • 1 tbsp palm sugar
  • small bunch coriander, roughly chopped (the number of times I have found a bag of gooey coriander in the bottom of the vegetable drawer of the fridge... Pick out the yucky stuff, give the salvaged remains a good rinse, and away you go!)
  1. Cover all the vegetables with boiling water and cook for a couple of minutes. Add the garlic and ginger.
  2. Add the noodles and simmer until al dente. Pour in the coconut milk and bring to the boil.
  3. Mix together the sesame oil, soy sauce, fish sauce and lime juice and pour into the soup. Add the palm sugar and stir until dissolved. Adjust the seasoning, to taste.
  4. Sprinkle over the coriander, then serve.
Recipe by Everyday 30 at