This is a really good soup for the summer months where you want something that is a little bit lighter. Its also a very quick soup to make as the vegetables used are nice even when they are cooked just a little bit.
Ingredients
- 1 Gluten-free vegetable stock cubes
- 1 tblsp gluten-free light soy
- 1 lime
- 1 green chilli
- 2 cloves of garlic roughly chopped
- 4 spring onions
- 2 chestnut mushrooms (80g)
- 60g halved button mushrooms
- 1 egg
- 1/2 a yellow pepper
- Some coriander
- 1 1/4 litres of boiling water
- 2 tsps of cornflour to thicken if desired
- 1 portion flat rice noodles
Optional extra
- Cooked chicken
Recipe
Prepare the vegetables. For this soup, the way you cut the vegetables improves the look of the soup, so crop the spring onions at an angle, your mushrooms nice and straight, so you can see the shape of the mushrooms and the yellow pepper in nice long sections. Remove the seeds from a chilli and cut the outside of the chilli into long sections, then cut the strips, two or three times. Use a fine greater to remove the zest of the lime and half the lime for later. Remove the leaves from the coriander stalks and roughly chop the coriander leaves.
To prepare the noodles just soak in boiling water for one or two minutes
To a non-stick saucepan add a little oil, then add the peppers and green chilli's and fry for a few minutes. Then add the spring onions and garlic. Once the spring onions have softened, add the button mushrooms. Fry for a few more minutes before adding the vegetable stock cube plus the larger mushrooms. Add the light soy, along with the lime juice and the lime zest, along with the 1 1/4 litres of boiling water. You can add the cooked chicken at this time if you desire. Simmer for about 10 minutes, add the coriander then thicken with cornflour if required.
Then slowly add beaten egg to the hot soup adding the amount of egg that you require.
Put the noodles into the serving bowls then add the soup.
Top Tip
When buying a lime, or lemon, scrape your thumb over the outside of the lemon, when you do this you want to see a fine liquid, the zest, burst out of the fruit.
