This dish is one of my favourite fast day soups. Fast to make and if you buy lemongrass and ginger in paste form, or ready chopped in jars, this really is very effortless, even more so when my husband makes it! If you don’t have galangal increase the ginger to 1.5 tsp and it will taste delicious. This is low calorie with the noodles but if you make the soup without them you’ll bring the total to around 90 cals. Treat yourself to some different types of mushrooms and you’ll still only increase the calories by around 25 cals per 100g, go on, make the most of your fast day feast!
Recipe: serves 2; calories per serving: 300 (or 90 without noodles); Feast rating: 4 (1 = left me empty, 5 = full to the brim)
- 120g Soba Noodles
- 1/2 tbsp coconut oil
- 2-3 shallots finely diced
- 60g (20 pods) sugar snap peas
- 140g sliced chestnut mushrooms
- 20ml dark soy sauce
- 1 tbsp coconut palm sugar
- 1/2 tbsp lemon grass thinly sliced or diced
- 1 tsp garlic paste
- 1 lime juiced
- 1 inch/2.5 cm piece of galangal thinly sliced
- 1 tsp chopped ginger (increase to 1.5 if no galangal is available)
- 1 tsp tamarind
- 1/2 tsp fresh thinly chopped chilli or chilli flakes
- pint of boiling water
Cook the soba noodles according to the packet instructions. This is generally boiling for 5-6 minutes but varies slightly depending on the type of noodle.
While the noodles are cooking, in another pan fry the shallots, chilli, ginger, galangal, sugar, lime juice and lemongrass with the coconut oil, stir until shallots start to soften. Add mushrooms and the dark soy followed by around 1 pint of boiling water. Simmer for 5-10 minutes.
Once noodles are ready, drain, add to the soup and serve. If you’re feeling creative garnish with some coriander and a small sprinkle of chilli.