This impressive, fragrant broth is surprisingly speedy to prepare. Each serving is resplendent with veg and protein, so a bowlful is guaranteed to satisfy even the most soup-shy without overloading on calories or saturated fat.
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Heat the oil in a large, heavy-based saucepan. Add the sliced salad onions; stir for 1 minute. Add the noodle paste; cook for 5 minutes, until the sauce is beginning to sizzle and separate. Stir in the mushroom stir fry. Cook, stirring, for 1 minute, then add the stock and 250ml water; bring up to a simmer.
Meanwhile, cook the lentil noodles according to pack instructions, then divide between 3 wide soup bowls. Reduce the soup heat to low, add the gyoza and cook, broth blipping gently, for 5-6 minutes, until the gyoza are cooked through. Turn the heat off, then stir through the lime juice and soy sauce. Season if necessary.
Ladle the hot soup over the noodles in the serving bowls, finishing with the finely shredded salad onions and the Thai basil or coriander leaves. Serve the lime wedges alongside for squeezing over.
Cook's tip
Add extra flavour by replacing 200ml stock with 200ml reduced fat coconut milk
Typical values per serving when made using specific products in recipe
Energy | 1,366kJ/ 325kcals |
|---|---|
Fat | 10g |
Saturated Fat | 1.3g |
Carbohydrates | 42g |
Sugars | 9g |
Fibre | 9.4g |
Protein | 12g |
Salt | 2.5g |
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