SERVES 4
PER SERVING
196 CALORIES
4.1G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 10 MINUTES
600ml vegetable stock
200g Thai rice noodles
½ red onion, finely chopped
2 smoked garlic cloves, crushed
1 teaspoon lemongrass paste
1 teaspoon finely chopped fresh ginger
1 small red chilli, sliced
1 large carrot, sliced
2 celery sticks, finely sliced
100g mushrooms, sliced
100ml reduced-fat coconut milk
100g pak choi, sliced
fresh parsley to garnish
1 Bring the vegetable stock to the boil in a large saucepan. When boiling, add the noodles and cook for 5 minutes.
2 Meanwhile, heat a non-stick wok, and dry-fry the onion and garlic until soft. Add the lemongrass paste, ginger, chilli, carrot, celery and mushrooms, tossing them well together.
3 Pour the coconut milk into the wok, then add the noodles and their stock. Cook until the noodles are soft, then add the pak choi and ladle into serving bowls. Garnish with fresh parsley.
TIP Freeze any leftover coconut milk
