Rejuvenating Noodle Soup

My husband is dying… he has man flu. Well actually, I’m being a bit harsh, his cold has actually turned into a chest infection and he is rattling along as he breaths. So dinner last night had to be something rejuvenating, comforting and preferably with ingredients that will help the antibiotics fight the infection.

I am a great believer in the healing power of certain ingredients, cooking is really just tasty chemistry after all. Turmeric has been known to calm inflammation when combined with black pepper and Ginger is also an age old remedy for many an ailment. Both of these wonder ingredients featured in the soup I made last night along with a good dose of lime juice to cut through all the nastiness that is comes with a chesty cough. The green vegetables are also an excellent source of nutrients when your body is feeling depleted. 

When one is feeling a tad sluggish, Asian flavours can be simultaneously uplifting and calming. That pretty much sums up this soup, I wouldn’t wait until you aren’t feeling well to try it, it’s a perfect antidote to the run of the mill January blues. 

Rejuvenating Noodle Soup 
Serves 4

For the broth simply fill a pan with the following ingredients, bring it to a gentle simmer over a low heat and allow to bubble away for 15-20 minutes. Stir occasionally. 

• 2 cans coconut milk 

• 500ml water

• 1 stock cube (I used a mushroom stock cube but a vegetable one is fine)

• 1 thumb sized piece of ginger, chopped

• 2 garlic cloves, chopped

• 1 green chilli with seeds, chopped

• 1 lemongrass stalk, sliced lengthways into 4 quarters

• 1 tsp ground turmeric 

• 1/2 tsp ground black pepper 

• 1 tbsp dark miso paste

• The stalks from a 25g packet of coriander (save the leaves for later), chopped

After 20 minutes, drain the broth through a sieve into a bowl to remove all the bits and pieces. You will be left with a beautifully golden-hued and wonderfully fragrant base for your soup. Pop the broth back on a low heat and follow with the following ingredients for 2-3 minutes. 

• 250g (about 4-5 decent sized handfuls) sliced leafy green veg (we used kale and pak choi) 

• 2 nests of vermicelli noodles (I love the wholewheat ones) - if you don’t have vermicelli, don’t worry as other noodles work too they just need another minute or two to cook. 

• Juice from 2 limes

• 300g sliced mixed mushrooms

• The remaining coriander leaves, roughly chopped 

This soup is now done and I would happily serve it up as is. However last night, since hubby wasn’t feeling too fantastic I put some additional thought into the toppings. 

I felt that some additional protein would not go amiss so I added a hard boiled, tea soaked egg to the top. My husband also had some roasted chicken torn into his which made him supremely happy. 

You will also see some colourful pickles added to the top, these were made according to the recipe that I posted for my Lemongrass Smoked Tofu Bahn Mi and they added a delightfully crunchy, zingy hit.
 

Leave out some of the toppings and you have a delicious vegan soup. In any event, it’s completely dairy free (again perfect for those that have a cold). This is a great dish for when you have a variety of dietary requirements round your table as people can mix and match to their heart’s content. 


This morning hubby is starting to feel better, he thinks that the antibiotics are kicking in. I reckon that the soup has done its bit to help too. Luckily, I made enough for today.