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Work noodle soup

‘Quick and worth it’

I make this broth up put it in a coke bottle and take it to work its warming light and about perfect for lunch. It’s spicy and complex whilst taking very little time to put together. This is a lunch for one of those days where you want to feel like you’re eating healthily but are (quite rightly) absolutely unwilling to compromise on big flavour. Say no to rice cakes.


The broth

A thumb of ginger (chopped)
Half a garlic bulb (chopped)
Lemongrass (two or three)
Lime (zest and juice)
A red chilli
Lime leaf
Coriander
Tamarind (paste)
Coconut milk (one can, light if you must)
Vegetable stock
Soy sauce
honey(or palm sugar, or sugar, or something sweet)


  1. Saute ginger, garlic, lemongrass, lime leaf, half the chili and coriander stalks briefly until fragrant.
  2. Add the coconut milk and vegetable stock simmer this for about half an hour.
  3. Sieve the pan then return to the stove.
  4. Season with soy sauce, at least a teaspoon of tamarind (for tartness) then balance with the honey.
  5. Chop the coriander leaves finely and add to the broth. (if you’re taking it to work let it cool the bottle it up.)

To serve

Noodles (cooked)
Stir fried vegetables (whichever)

Arrange everything in the bowl before pouring hot broth over everything. Or cold broth and microwave if you’re at work.

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