Asian Noodle Broth With Fish Recipes

NOODLE BROTH WITH THAI FLAVOURS

Noodle broth with Thai flavours image

A spicy, nourishing soup packed full of vegetables and Asian flavours - rice noodles help keep the fat and calories low

Provided by Xanthe Clay

Time 1h10m

Number Of Ingredients 11

Ingredients

500ml chicken, beef or vegetable stock (use a stock cube at around 35-40 cals, or homemade, cleared of fat)
½ lemongrass stalk, tough leaves removed, thinly sliced
1 lime leaves , thinly sliced, or the grated zest ½ lime
15g fresh ginger , grated
1 tsp Thai fish sauce
½ red chilli , seeds removed, thinly sliced
85g spring cabbage , cut into wedges
50g carrot , thinly sliced
50g green bean , cut into 2.5cm lengths
25g rice noodle , cooked, following pack instructions and rinsed in cold water
¼ lime

Steps:

Bring the stock to a simmer in a large pan. Add the lemongrass, lime leaf or zest, ginger, fish sauce and as much chilli as you like. Simmer for 20 mins. Add the cabbage and simmer for another 30 mins until it is very soft. Add the carrots and beans, and simmer for 3 mins. Top up with more boiling water if necessary.
Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.

Nutrition Facts : Calories 206 calories, Fat 3 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 2.4 milligram of sodium

ASIAN NOODLE BROTH WITH FISH

Asian noodle broth with fish image

Zingy and colourful, you can whip up this warming fish broth in super-quick time

Provided by Jamie Oliver

Categories Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

250 g fresh egg noodles
sea salt
freshly ground black pepper
sesame oil
vegetable oil
2 cloves garlic, peeled and finely sliced
1 thumb-sized piece of fresh ginger, peeled and finely sliced
100 g mangetout
220 g can of water chestnuts, drained and halved
2 fresh red chillies, halved, deseeded and finely sliced
1 litre organic fish or chicken stock, hot
500 g sole fillets, from sustainable sources, ask your fishmonger, skinned and cut into chunks
2 limes, juice of
low-salt soy sauce
1 small bunch fresh coriander, leaves picked

Steps:

Bring a pan of salted water to the boil and cook the noodles following the instructions on the pack.
Drain the noodles in a colander, toss in a little sesame oil and divide the noodles between four serving bowls.
Heat a large frying pan or wok over a medium heat and add a splash of vegetable oil. Stir-fry the garlic, ginger, mangetout, water chestnuts and half the chillies for 2 minutes until softened.
Add the hot stock and bring to the boil.
Drop in the sole pieces, cook for a minute and turn off the heat. Taste the broth and season generously with soy sauce and black pepper.
Spoon over the noodles, dividing the fish, broth and veg evenly between the bowls. Drizzle over the lime. Serve with more soy sauce, and the coriander and chilli scattered over.

Nutrition Facts : Calories 636 calories, Fat 21.2 g fat, SaturatedFat 3.7 g saturated fat, Protein 39.7 g protein, Carbohydrate 70.6 g carbohydrate, Sugar 10.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre

AUTHENTIC PHO

Authentic Pho image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 9h20m

Yield 4

Number Of Ingredients 16

Ingredients

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g

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Asian Noodle Broth With Fish Recipes

NOODLE BROTH WITH THAI FLAVOURS

A spicy, nourishing soup packed full of vegetables and Asian flavours - rice noodles help keep the fat and calories low

ASIAN NOODLE BROTH WITH FISH

Zingy and colourful, you can whip up this warming fish broth in super-quick time

AUTHENTIC PHO

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

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