Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories200 kcal (10%)
Total Fat8.9 g (13%)
Carbs24.2 g (9%)
Sugars2.5 g (3%)
Protein6.8 g (14%)
Sodium1432.9 mg (72%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspcoconut oil
root ginger
3 cm piece, peeled and finely grated
3garlic cloves
finely chopped
4 cmlemongrass
piece, bruised
1star anise
2spring onions
finely chopped
350mlvegetable stock
2 Tbspsoy sauce
2 tspfish sauce
optional
50gnoodles
100gpak choy
or spring greens, thinly sliced
25gmung bean sprouts
or snow pea, alfalfa or extra beansprouts, to serve
25gbeansprouts
to serve
4mint leaves
to serve
1red chilli
thinly sliced, to serve
25gred cabbage
thinly sliced, to serve
Instructions
Step 1
Melt the coconut oil in a saucepan over a medium heat.
Step 2
Add the ginger, garlic, lemongrass, star anise and half the sliced spring onions and sauté for a few minutes until the garlic and onion have softened.
Step 3
Pour in the vegetable stock and simmer for 5 minutes.
Step 4
Add the soy sauce and fish sauce (if using), then the noodles, and cook for a further 5 minutes (or according to the noodle packet instructions), until the noodles are cooked.
Step 5
Remove the pan from the heat and stir through the pak choy, then leave the soup to stand for 2-3 minutes to soften the greens.
Step 6
Garnish with the mung sprouts and beansprouts, remaining spring onion, mint leaves, chilli and red cabbage, and serve.
TIP
Step 7
Try using different greens or vegetables - whatever you have in the fridge
Notes
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Delicious
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