Quick Thai green broth with noodles and crunchy ginger topping

Store-bought stock is turned into a sensational supper with our trusty pesto.

Less than 30 minutes

Serves 3                                      

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:  

Topping: 

  • ½ onion, finely chopped 
  • 5cm knob fresh ginger, grated  
  • 2 tsp (10ml) chilli flakes 
  • 1 tsp (5ml) smoked paprika 
  • ½ cup (40g) bread crumbs or panko crumbs 
  • 1 tsp (5ml) each white and black sesame seeds 
  • ¼ cup (60ml) olive oil 

 

Broth: 

  • 3 cups (750ml) vegetable stock 
  • 2-3 Tbsp (30-45ml) Thai-style herby pesto (click here for full recipe
  • 1 packet (200g) egg noodles, cooked to packet instructions 

 

Method

  1. Combine topping ingredients. 
  2. Fry over medium heat for 10 minutes or until crisp and golden (tossing as you go to prevent the mixture from burning). Set aside. 
  3. Bring stock to a simmer in a pot over medium heat. 
  4. Add pesto and stir to combine. 
  5. Serve broth hot with egg noodles and a generous sprinkle of crunchy ginger topping. 

 

 

 

 

 

Browse more daily dinner recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Tropical marshmallow tart

The pineapple in this mousse-like tart delivers a tangy-sweet taste – plus, the recipe is so easy, even your kids can make it.

Caldo verde

Nothing says winter quite like a traditional Portuguese greens and potato soup.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.