Last week I mentioned that I’ve been working with Belvoir to create some deliciously warming autumnal recipes. One of the things I really enjoy about recipe development is playing with flavours. I put something in, cook the recipe, taste it, then maybe I’ll cook it again without it, just to see if it really does enhance the finished dish. This lime and lemongrass noodle soup is a classic example. The Lime and Lemongrass Cordial is a summer favourite in this house – it’s fresh and aromatic and we love it splashed into fizzy water with a load of ice cubes. We thought the flavour would work well in something Asian-inspired, but I wasn’t prepared for the difference the relatively small amount of cordial made to the end result. I find now that whenever I’m cooking anything that needs a citrussy, herbal lift, I reach for this cordial, which pleases me as it turns a summer favourite into an all-year-rounder. This gorgeous, flavoursome noodle soup is just perfect for autumnal days and as it’s really quick to make, it’s great for a warming, after work supper.
Belvoir lime and lemongrass noodle soup
1 pack (250 g) egg noodles
1 red chilli, deseeded and finely sliced
1 pack bok choi, sliced
2 carrots, peeled, then cut into fine strips with a vegetable peeler
2 spring onions, finely sliced
Handful of green beans, finely sliced
2 cloves garlic, crushed
1 litre chicken or veg stock (cube is fine)
1 tbsp soy sauce
1 tbsp fish sauce
3 tbsp Belvoir Lime and Lemongrass Cordial
1 pack (300 g) frozen prawns, defrosted
Fresh coriander and mint, chopped
1 Firstly, prepare all the ingredients: deseed and chop the chilli, prepare the vegetables and crush the garlic.
2 Cook the noodles according to the packet instructions.
3 In a separate large pan, heat the stock in a large pan and stir in the garlic, soy sauce, fish sauce and Lime and Lemongrass Cordial, then add in all the vegetables. Finally, add in the prawns. Cook for a few minutes until the vegetables have softened.
4 Drain the noodles and divide between four bowls, then just ladle over the soup. Garnish with fresh herbs and serve immediately.
My latest obsession is the packs of fresh egg noodles that they sell in some supermarkets – they have a really lovely texture and make the dish even quicker to make, if that’s possible! I also think this is a good dish when you’re trying to use bits and bobs up – I often make it with shredded cabbage, leftovers like roast chicken and odd bits of vegetables… it always tastes good! Plus of course you can easily make this veggie if you don’t eat shellfish – maybe add some mushrooms for a bit of texture. Talking of texture, add a handful of crushed peanuts as a final flourish. Yum.
For even more gorgeous autumnal dishes, why not visit the recipe section over on belvoirfruitfarms.co.uk.