Noodle Soup with Vegetables

Ingredients

• 120 g thin rice noodles
• 1.2 l Vegetable broth
• 2 tsp ginger (finely chopped)
• 1 stalk lemongrass (finely chopped, Asian grocery store)
• 3 tbsp Soy sauce
• 3 tbsp Lime juice
• 125 g carrots
• 125 g tomatoes
• 125 g red bell peppers
• 125 g pumpkin (peeled)
• 125 g Sugar snap peas
• 125 g Pak Choi
• 125 g corn kernels
• 1 tbsp basil (each 1 tbsp chopped)
• 1 tbsp chives ribbons
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cook rice noodles according to package instructions for about 4 minutes in boiling salted water. Drain into a colander and cut into bite‑sized pieces with scissors.

2. 2.

   Bring ginger, lemongrass, soy sauce and lime juice to a boil in the vegetable broth and simmer for about 5 minutes over medium heat. Meanwhile clean and wash or peel vegetables. Cut carrots into ~5 cm long thin sticks, tomatoes into wedges. Dice bell peppers and pumpkin into ~2 cm cubes.

3. 3.

   Clean, rinse and dry Pak Choi. Slice Pak Choi leaves and stems diagonally into ~3 cm wide strips. Cut mini corn cobs into ~3 cm pieces.

4. 4.

   Add carrots, mini corn pieces, bell pepper and Pak Choi to the broth; simmer for about 5 minutes. Then add remaining vegetables and herbs and cook for another 5 minutes. Season soup with salt and pepper.