Noodle Broth with Thai Flavours Recipe

Introduction

This noodle broth with Thai flavours is a fragrant, comforting dish perfect for any day you need a light but satisfying meal. Infused with lemongrass, kaffir lime, and fresh ginger, it brings a vibrant taste of Thailand to your kitchen.

Ingredients

• 500ml chicken, beef or vegetable stock (use a stock cube at around 35-40 cals, or homemade, cleared of fat)
• ½ lemongrass stalk, tough leaves removed, thinly sliced
• 1 kaffir lime leaf, thinly sliced, or the grated zest of ½ lime
• 15g fresh ginger, grated
• 1 tsp Thai fish sauce
• ½ red chilli, seeds removed, thinly sliced
• 85g spring cabbages, cut into wedges
• 50g carrots, thinly sliced
• 50g green beans, cut into 2½ cm lengths
• 25g rice noodles, cooked, following pack instructions and rinsed in cold water
• ¼ lime

Instructions

1. Step 1: Bring the stock to a simmer in a large pan. Add the lemongrass, kaffir lime leaf or lime zest, grated ginger, fish sauce, and sliced chilli. Let it simmer gently for 20 minutes to infuse the flavors.
2. Step 2: Add the spring cabbage wedges to the broth and simmer for another 30 minutes until the cabbage is very soft.
3. Step 3: Add the sliced carrots and green beans, then simmer for 3 minutes until they are just tender. If needed, top up with more boiling water to achieve your desired broth amount.
4. Step 4: Place the cooked rice noodles in a serving bowl and pour the hot broth with vegetables over them.
5. Step 5: Serve immediately with a wedge of lime to squeeze over for a fresh, tangy finish.

Tips & Variations

• For a vegetarian version, use vegetable stock and replace the fish sauce with soy sauce or a splash of tamari.
• Add cooked shredded chicken or tofu for extra protein and make it a heartier meal.
• If you prefer more heat, keep the chilli seeds or add extra slices according to your taste.

Storage

Store any leftover broth and vegetables separately from the noodles in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and add fresh cooked noodles before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this broth in advance?

Yes, the broth and vegetables can be made a day ahead and refrigerated. Reheat gently before serving and add freshly cooked noodles to maintain texture.

What can I use if I don’t have kaffir lime leaves?

If you don’t have kaffir lime leaves, you can substitute with the grated zest of lime as suggested, or a small amount of lime juice to add a similar citrus aroma.

Noodle Broth with Thai Flavours Recipe

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★★★★★

4.6 from 144 reviews

• Author: Luna
• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x

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Description

A fragrant and flavorful Thai-inspired noodle broth featuring aromatic lemongrass, kaffir lime, and ginger simmered with fresh vegetables and rice noodles. This light yet comforting soup combines savory stock with a hint of spice and citrus, perfect for a wholesome meal.

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Ingredients

Scale 1x2x3x

Broth Ingredients

• 500ml chicken, beef, or vegetable stock (homemade or use a stock cube, approx. 35–40 calories)
• ½ lemongrass stalk, tough leaves removed, thinly sliced
• 1 kaffir lime leaf, thinly sliced, or grated zest of ½ lime
• 15g fresh ginger, grated
• 1 tsp Thai fish sauce
• ½ red chilli, seeds removed, thinly sliced (adjust to taste)

Vegetables and Noodles

• 85g spring cabbage, cut into wedges
• 50g carrots, thinly sliced
• 50g green beans, cut into 2½ cm lengths
• 25g rice noodles, cooked according to pack instructions and rinsed in cold water
• ¼ lime, for serving

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Instructions

1. Prepare the Broth: Bring the 500ml stock to a simmer in a large pan. Add the sliced lemongrass, kaffir lime leaf or zest, grated ginger, Thai fish sauce, and the sliced red chilli to the stock. Allow the mixture to simmer gently for 20 minutes to infuse the broth with the aromatic flavors.
2. Cook the Cabbage: Add the spring cabbage wedges to the broth and continue to simmer for another 30 minutes, or until the cabbage becomes very soft and tender, deepening the flavor of the broth.
3. Add Remaining Vegetables: Stir in the thinly sliced carrots and green beans. Simmer the broth for an additional 3 minutes until the vegetables are just tender but still vibrant.
4. Adjust Consistency: If needed, top up the broth with more boiling water to reach your desired amount of liquid and intensity of flavor.
5. Assemble the Soup: Place the cooked and rinsed rice noodles into serving bowls. Pour the hot broth with vegetables over the noodles.
6. Serve: Serve immediately with a wedge of lime on the side for squeezing over the soup just before eating, adding a fresh citrus zing.

Notes

• You can substitute chicken, beef, or vegetable stock depending on dietary preferences.
• Adjust the amount of chilli to control the spiciness to your liking.
• For a vegetarian option, ensure the fish sauce is replaced with a vegetarian seasoning or soy sauce.
• Simmering the cabbage for 30 minutes makes it very soft and melds the flavors well, but you can reduce the time if you prefer crunchier vegetables.
• Rice noodles should be cooked separately and rinsed in cold water to prevent sticking.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai noodle broth, lemongrass soup, Thai soup, rice noodle soup, healthy Thai recipe