Name: Hot and sour vegetable soup
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 90 gram (3 ounces) dried soba noodles; 1 tablespoon tom yum paste; 2 kaffir lime leaves, crushed; 1 fresh long red chilli, halved; 2 cup (500ml) water; 2 cup (500ml) chicken stock; 1 large_piece (180g) carrot, cut into matchsticks; 1 medium_piece red capsicum (bell pepper) (150g), sliced thinly; 100 gram (3 ounces) button mushrooms, sliced thinly; 175 gram (5½ ounces) broccolini, chopped coarsely; 100 gram (3 ounces) snow peas, sliced thinly; 2 green onions (scallions), sliced thinly; 1 1/2 tablespoon lime juice; 1 tablespoon fish sauce; 1/2 cup (40g) bean sprouts; 1 tablespoon fresh mint; 1 tablespoon coriander leaves (cilantro)

Ingredients

90 gram (3 ounces) dried soba noodles

1 tablespoon tom yum paste

2 kaffir lime leaves, crushed

1 fresh long red chilli, halved

2 cup (500ml) water

2 cup (500ml) chicken stock

1 large_piece (180g) carrot, cut into matchsticks

1 medium_piece red capsicum (bell pepper) (150g), sliced thinly

100 gram (3 ounces) button mushrooms, sliced thinly

175 gram (5½ ounces) broccolini, chopped coarsely

100 gram (3 ounces) snow peas, sliced thinly

2 green onions (scallions), sliced thinly

1 1/2 tablespoon lime juice

1 tablespoon fish sauce

1/2 cup (40g) bean sprouts

1 tablespoon fresh mint

1 tablespoon coriander leaves (cilantro)

Method

1.Cook noodles in large saucepan of boiling water until tender, drain.

2.Meanwhile, heat large non-stick saucepan over medium heat, cook paste, lime leaves and chilli, stirring, until fragrant. Add the water and stock, bring to the boil, stirring. Reduce heat, simmer, uncovered, 5 minutes.

3.Add carrot, capsicum, mushrooms, broccolini and snow peas to pan, simmer, uncovered, about 5 minutes or until vegetables are tender.

4.Stir in onion, juice and sauce, season to taste. Discard lime leaves and chilli. Divide noodles into serving bowls,; ladle soup over noodles, top with sprouts and herbs.

Reheat soup in a microwave oven on HIGH (100%) for about 1½ minutes, stirring halfway through heating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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