Recipe: Lemon and Coriander Noodle Soup

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This is a simple, fragrant soup with sour and hot notes. it makes a lightening-quick, great tasting, lunch or supper. You can add more vegetables to this if you want, but I’ve kept it simple with only the flavour of lemon, coriander and chilli.

I have assumed you’ll be using the type of noodles that come already portioned in nests or bundles of noodles. If you don’t have that type of noodle, you’ll need about 80g per person.

 photo Lemon20amp20Coriander20Soup_zpsjvvedo6g.jpg

Ingredients
2 portions noodles (about 80g each)
500ml vegetable stock
1/2 chilli, chopped
25g fresh coriander, chopped
100g tofu, diced
Juice of 1 lemon
Sesame oil

Cook the noodles according to packet instructions.
Drain into a colander and cool under a running cold tap.
Set aside.
Heat the vegetable stock in a saucepan.
When it is simmering add the chilli, coriander, tofu and the lemon juice.
Simmer for 5 minutes.
Season with salt.
Divide the noodles into two serving bowls.
Pour the soup over the noodles.
Serve with a little sesame oil drizzled over the top.

Serves 2 for lunch

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