April 2

Spring Vegetable and Noodle Broth

I feel like I have spent the last three days constantly eating due to being at home all day so I was craving something light for a change. Light soups are one of my favourite ways to fill up without the calories. 

Plus my pregnancy craving involves noodles with everything! And I had a fridge full of homemade stock, so I pulled out a few cookbooks for ideas and came up with this! 

This spicy, aromatic broth was so quick and easy to make! Packed full of seasonal vegetables it delivers plenty of nourishment and flavour. Even my 1 1/2 year old son loved it!

I'll have a little post up on my Instagram tomorrow showing how to grow your own lemongrass from the stalks we buy in the supermarket! I also started planting some of the wild garlic we buy from the veg man at the square. I have the perfect shady spot in the garden for it!

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Ingredients:

  • 1 litre chicken, beef or vegetable stock (if homemade, skim off the fat) (or Miso soup mix)
  • ½ lemongrass stalk, tough leaves removed, thinly sliced
  • 1 kaffir lime leaf, thinly sliced, or the grated zest ½ lime
  • 1 tsp grated fresh ginger
  • 1-2 garlic clove, finely chopped
  • 1 red chilli, seeds removed, thinly sliced (optional)
  • 1 large carrot, thinly sliced, like long matchsticks
  • rapeseed oil for cooking
  • 1 punnet of chestnut mushrooms, sliced
  • 2 spring onions, shredded
  • 2-3 large handfuls kale or pak choi, sliced.
  • 50g rice noodles
  • ¼ lime

How To:

  1. Bring the stock to a simmer in a large pot. Add the lemongrass, lime leaf or zest, ginger, garlic and as much chilli as you like. Simmer for 20 mins (while you chop the veggies). You might like to keep some spring onion and chilli for garnishing.
  2. Check noodle packaging for cooking time. Mine was 8-10 minutes so I added them with the carrots.
  3. Add sliced carrots to the soup.
  4. Heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden.
  5. Add the mushrooms, spring onions and pak choi/kale and cook for 1 min more, until the leafy greens are wilted. Check that the noodles are tender.
  6. Ladle into bowls and scatter over the remaining spring onion and chilli if using. Serve with a wedge of lime to squeeze over.

KEEP IN TOUCH!
If you’ve made this Spring Vegetable and Noodle Broth I’d love to know how it turned out for you. Post a picture of your meal on Instagram and tag me @PilatesBarreDlk or #VitalityNutritionProg. I share on my stories!

Emma x

Meet Emma

Hi, I am Emma McAtasney, I earned my credentials through Precision Nutrition. the world leader in nutrition education for fitness professionals. Precision Nutrition regularly improves their curriculum based on the latest in nutrition, exercise, and psychology research. Their mission is research-driven, life-changing nutrition coaching for everyone.


In addition, I am a NCEHS personal trainer, BASI Pilates teacher, prenatal and postnatal exercise specialist and founder of a boutique Pilates studio in Dundalk, Ireland.


I have loved all things health and fitness since I was a teenager. I especially love working with my clients (from all over the world) in creating a lifestyle that gives us a strong and healthy body, inside and out!

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