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This is a great warming and healing meal. The lime leaves and lemon balm are tonics for the digestive system. I make this recipe when there’s any sign of a cold/flu or when I simply need a soothing meal.
VEGETABBLES – you can use a selection of vegetables:
Broccoli
Mushrooms
Spring onions
Carrots sliced
A little red cabbage or chopped leaves Chinese leaf
Chicken or prawns (Optional)
Chinese noodles (rice, wheat or buckwheat noodles)
1cupchopped fresh coriander
1
Use a deep pan and make the stock. Place the water in the pan and add in the stock ingredients. Simmer for 10 mins.
2
You can use a muslin or sieve to hold the dried herbs so that they can be removed after simmering or just strain the liquid and remove solids.
3
Cook the noodles in boiling water. Check timing so that they coincide with the vegetable cooking.
4
Add the base ingredients and vegetables into the stock and simmer for about 5 mins.
5
Just before serving add the fresh coriander.
6
Serve the noodles first into a deep noodle bowl. Then add the vegetables and liquid on top of the noodles.
Notes
TIP:
If using chicken then add the chicken and base ingredients to the stock and simmer for 15mins or until cooked. Then add in the vegetables and simmer for a further 5mins.
If using prawns cook as above adding the (cooked) prawns 2 mins before serving.
Ingredients
STOCK
5mugs of water
2slices of dried or fresh Galangal
2tbspdried or 1 stick or fresh Lemongrass
4dried or fresh Lime Leaves
BASE
1tbspLime juice
1tbspTamari
1tbspThai Fish Sauce
3cloveschopped garlic
1cm piece of chopped ginger
4squashed small red chilli’s
VEGETABBLES – you can use a selection of vegetables:
Broccoli
Mushrooms
Spring onions
Carrots sliced
A little red cabbage or chopped leaves Chinese leaf
Chicken or prawns (Optional)
Chinese noodles (rice, wheat or buckwheat noodles)
1cupchopped fresh coriander
Directions
1
Use a deep pan and make the stock. Place the water in the pan and add in the stock ingredients. Simmer for 10 mins.
2
You can use a muslin or sieve to hold the dried herbs so that they can be removed after simmering or just strain the liquid and remove solids.
3
Cook the noodles in boiling water. Check timing so that they coincide with the vegetable cooking.
4
Add the base ingredients and vegetables into the stock and simmer for about 5 mins.
5
Just before serving add the fresh coriander.
6
Serve the noodles first into a deep noodle bowl. Then add the vegetables and liquid on top of the noodles.
Notes
TIP:
If using chicken then add the chicken and base ingredients to the stock and simmer for 15mins or until cooked. Then add in the vegetables and simmer for a further 5mins.
If using prawns cook as above adding the (cooked) prawns 2 mins before serving.
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