Vegetable Broth with Lemongrass, Ginger and Noodles Soups




This Asian style broth is full of fresh crisp vegetables and is easy to make.



  • 1/2 stem lemongrass
  • 10g fresh ginger
  • 120g vermicelli noodles
  • 1 sprig spring onions
  • 50g baby corn
  • 1 tbsp vegetable oil
  • 1 tbsp shao hsing wine
  • 5g palm sugar
  • 1 tsp soy sauce
  • 1 tbsp fresh chilli
  • 1 tbsp dried onion
  • 1 litre stock
  • 1 bunch bok choy or pak choi



  1. Finely slice the inner part of the lemongrass.
  2. Peel and finely chop ginger and garlic and finely chop spring onions.
  3. Soak noodles in cold water until they soften and drain.
  4. Wash and trim bok choy, peel and julienne carrot & pick and wash coriander.
  5. Pour oil into heavy based saucepan, heat and add ginger, garlic, and lemongrass stir fry for 1 minute.
  6. Pour in stock and simmer for 10 minutes, add carrot and bok choy and baby corn, bring back to boil.
  7. Season with soy sauce, salt, pepper, shao hsing wine and sugar, place noodles evenly in soup bowls and pour hot soup over.
  8. Finally garnish with fresh picked coriander leaves and serve.

Recipe by: Peter Wright

Website: #