Thai-Style Rice Noodles in Soup

Preparation Time: 25 Minutes
Cooking Time: 15 Minutes

This mouth-watering, satisfying Thai-inspired soup is not only healthy but a meal in itself. Its distinctive, delicious taste will appeal even to inveterate meat eaters. Use vegetarian stock if you want to make this dish completely vegetarian.


  • 175g (6 oz) flat dried rice noodles, rice vermicelli or rice sticks
  • 1.2 litres(2 pints) home-made chicken or vegetarian stock or quality store-bought fresh stock
  • salt, to taste
  • 1 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 2 fresh red chillies, seeded and shredded
  • 2 teaspoons sugar
  • 1 tablespoon groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic


  • 175g (6 oz) fresh beansprouts
  • 3 tablespoons finely chopped spring onions
  • handful fresh coriander sprigs


  1. Soak the rice noodles in a bowl of hot water for 25 Minutes. When soft, drain well in a colander or sieve and set aside. Discard the water.
  2. Bring the stock to simmering point in a large saucepan. Add the salt, soy sauce, lime juice, chillies and sugar. Continue to simmer for 10 Minutes.
  3. Then add the rice noodles and simmer for another 2 Minutes.
  4. Heat a wok over high heat until it is hot. Add the oil, and when it is moderately hot, add the garlic and stir-fry rapidly until light brown.
  5. Remove immediately and drain on kitchen paper.
  6. Turn the soup into a tureen or individual bowls. Sprinkle with the fried garlic, garnish with the beansprouts, spring onions and coriander, and serve at once.