Mary's Made up Noodle Broth

Thai Broth with Rice Noodles (serves: 1-2 people)

Absolutely everything about this meal was an experiment. Don't take any of these measurements too seriously, this is the most approximate recipe you'll ever read. The final result was similar to Tom Yum Soup. 

Ingredients
250ml vegetable stock

1 teaspoon minced ginger

1 teaspoon garlic 

1 carrot, chopped roughly 

2 spring onions

1 teaspoon fish sauce

1/2 juice lemon

1 juice lime 

250ml water

2 tablespoons raw/palm sugar

1/4 red chilli 

1 tablespoon sesame oil

lots of coriander

Rice Noodles

Method

1. Put vegetable stock, ginger, garlic and carrot into saucepan over medium heat. Stir occasionally for 3-5 minutes until the liquid is boiling, or close to it. 

2. Mix together the soy sauce, fish sauce, lime juice, lemon juice, oil and sugar. Add to saucepan. Stir until everything is mixed well and sugar is dissolved. 

3. Add chopped spring onions, coriander and chilli.

4. Bring to the boil and leave to simmer until the balance of flavours seems right to you. Taste test, and add soy, sugar or water when you find the flavours aren't in balance. 

5. Once you're happy with the broth, put the cooked rice noodles in a bowl and pour over broth. Use fresh coriander for garnish.

Optional: I added snow peas and roasted cashew nuts but the sky's the limit. This soup gives you the opportunity to use whatever veggies you have lying around in your fridge.

ps. Sorry the picture is so bad. Took the picture late at night and so had to use a high ISO. Forgive me. xx