Vegetarian Thai Noodle Broth


This dish was really easy to make and was under 400 cals a portion (altogether makes around 4 servings)

All you need is…..

  • corinander
  • spring onions
  • red onion
  • 3 cloves of garlic
  • vegetable stock
  • low fat coconut milk
  • dry noodles
  • Ginger
  • Chilli
  • coconut oil
  • mushrooms
  • grated carrot
  • mangetout

Apart from the coriander, I had most of the ingredients in the kitchen!

Choose a large saucepan and chuck in the oil, onion, mushrooms, carrot, ginger, chilli and garlic and slowly bring them together on a medium heat to bring out all the flavours. Once all soft and marinated, add the vegetable stock and coconut milk. This will act as the broth for the noodles so you need enough but not too much that the noodles are drowning in them.

Turn the heat down for a bit and chop up some spring onions and coriander for the dressing on top.

Finally add the noodles and turn up the heat to cook the noodles. Usually take around 5 mins.

Serve in a bowl with the spring onion and coriander on top!

Make sure you save enough for lunch the next day and maybe for seconds if your partner is wanting more. Mind certainty was!!!!




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