The most delicious, rich vegan broth, bulked out by the chargrilled mushrooms and noodles.
Leave the mushrooms in the pan for a while to get them nice and toasty. Also – good veggie stock is key here – I have budgeted for it so make sure you get the right stuff!
Cooking Time (includes preparation time): 25 Minutes
1 Lime - £0.35
1 Red Chilli - £0.60
Big Knob of Ginger £0.20
Bunch of Coriander - £0.70
Bunch of Mint - £0.60
1 Whole Star Anise - £0.85
Fish Sauce - £1.85
300g Rice Noodles - £1.50
2 Carrots - £0.21
Good Quality Veggie Stock Cubes - £1.00
Coriander Seeds - £0.85
250g Chestnut Mushrooms - £1.00
Total Cost – £9.50 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Finely slice your mushrooms. Drizzle with some olive oil and season with salt and pepper. Heat a griddle pan. Add your mushrooms in batches. Remove when nice, grilled and shrivelled.
Get on with your broth. Add 2 good quality stock cubes to a pan. Pour in 800ml water. Mix the cubes into the stock. Then add a tablespoon of coriander seeds and 1 star anise. Add a finely chopped red chilli and a chopped up knob of ginger. Add 3 tablespoons of fish sauce and the juice of a lime. Cook the soup on a medium heat for 10 minutes.
Finely peel your carrots and set aside.
Get your rice noodles ready – add them to a bowl and cover with boiling water. After 3 minute, drain and rinse.
Back to the broth. Give it a good stir, and then remove from the heat.
Assembly time. Add some noodles, carrots and mushrooms to a bowl. Top with the broth, and then scatter over some fresh mint and coriander leaves. Get a spoon and get stuck in.