Thai vegetable Broth with Udon Noodles

Note of caution with this. It is 'nice' but not overly flavoursome! If you can recommend any ways to improve... Let me know! I made a fish lanksa a few months back  http://www.notsuchastickinsect.blogspot.co.uk/2013/04/tom-ka-gai-thai-infused-coconutty-fish.html and it was much nicer. I also added carrot and spring onion to bulk it out! 

Serves 2 

7 pp per serving

Ingredients 

120g udon noodles

150g sliced mushrooms

1 red chilli, deseeded and chopped

1 stick fresh lemongrass, finely chopped

2cm fresh root ginger, peeled and cut into match sticks

800ml veg stock 

2 tbsp soy sauce

100g baby corn, sliced

80g mangetout, halved

Juice of a lime

4 tbsp chopped fresh coriander

Method

1. Place the mushroom, chilli, lemongrass and ginger in a lidded saucepan with 4 tablespoons of the stock. Cover and cook for 4 minutes.

2. Add the rest of the stock, the udon noodles, the soy sauce and baby corn, (carrot if using) cover the pan again and cook for 3 minutes. Add the mangetout and cook for a final 2 minutes.

3. Stir in the lime juice (and spring onions if using), ladle into bowls and serve scattered with the coriander.