This damned weather, combined with the fact that I’m currently experiencing that special bottomless-pit-of-a-stomach feeling understood only by women (once a month) and teenage boys (always), calls for lots of fast snacks to keep me going throughout the day. As I write this, I’m finishing a bowl of ice cream. I’m not close to full.
Inspired by sweet and sour Khmer and Vietnamese soups, this dead easy vegan noodle soup fills a hole and takes less than ten minutes to throw together. Great with rice or mung bean noodles, make it into a full meal by adding some veggies and tofu into the broth while it’s cooking.
Lime Noodle Soup
- Prepare your noodles and place them in your soup bowl.
- Bring the water to the boil with the lemongrass and kaffir lime. Meanwhile make a paste out of the lime juice, soy sauce, and garlic (use a pestle and mortar, but if you don’t have one just super finely mince the garlic). After about five minutes’ boiling time, add the paste. Turn the heat down to medium low. Add the palm sugar and a pinch of salt.
- Leave to cook for another few minutes before straining the broth through mesh onto the noodles. Garnish with spring onion and coriander leaves.