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Recipes

Aromatic Asian broth

This is super-quick, restorative and comforting. Add or subtract ingredients as you see fit. Happy schlurping!

Serves: 2 generously

Ingredients

1,25 litres chicken stockmade with 1T (15ml) stock powder
1 x 5cm sliced chunk fresh ginger
3 cloves sliced garlic
1-2 chopped red chillies
4 (optional) dried lime leaves
1 trimmed and roughly chopped stick lemongrass
1T (15ml) lime or lemon juice
1–2t tsp (5–10ml) brown or palm sugar
2–3T (30–45ml) fish sauce
200g mixed mushrooms(oyster, straw, shimeji or baby button)
2 shredded spring onions
1 thinly sliced on the slant stick celery
1 shaved into ribbons using a potato peeler carrot
8 halved cherry or baby rosa tomatoes
1½ cups (375ml) cooked Asian noodles of your choice (glass, egg or 2-minute)
a large handful of roughly chopped coriander

Method

Bring the first 6 ingredients to the boil in a large pot. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients, except the noodles and coriander, and simmer for about 10 minutes. Adjust the seasoning to taste. Spoon the noodles into heated bowls and ladle over the soup. Sprinkle with fresh coriander and serve with a spoon and chopsticks.
Tip: You’ll find a great selection of exotic mushrooms at Woolworths and selected delis nationwide. Other good things to add include bean sprouts, shredded cooked chicken or beef, prawns, chunks of firm fish, chopped baby marrow, spinach or Asian greens.

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