Lime & Lemongrass Noodle Soup by

This colourful, fragrant broth, by , is perfect for a chilly day, and full of flavour.  It’s also quick and simple to make, which makes it perfect for an easy midweek meal. is an award-winning mix of authentic, family travel experiences; stylish home and lifestyle articles; fresh, home made food, and shopping with an emphasis on thoughtful spending on quality pieces that last.‘s top-tip: Serve immediately for optimum freshness of flavour!

Serves 4 Prep time 30 mins Bake time
Lime & Lemongrass Noodle Soup by


1 pack (250 g) fine egg noodles

1 red chilli, deseeded and finely sliced

1 pack bok choi, sliced

2 carrots, peeled, then cut into fine strips with a vegetable peeler

2 spring onions, finely sliced

Handful of green beans, finely sliced

2 cloves garlic, crushed

1 litre chicken or veg stock (cube is fine)

1 tbsp soy sauce

1 tbsp fish sauce

3 tbsp Belvoir Lime & Lemongrass Cordial

1 pack (300 g) frozen prawns, defrosted

To garnish:

Fresh coriander and mint, chopped


  1. Firstly, prepare all the ingredients: deseed and chop the chilli, prepare the vegetables and crush the garlic.
  2. Cook the noodles according to the packet instructions.
  3. In a separate large pan, heat the stock in a large pan and stir in the garlic, soy sauce, fish sauce and Belvoir Lime & Lemongrass Cordial, then add in all the vegetables. Finally, add in the prawns. Cook for a few minutes until the vegetables have softened.
  4. Drain the noodles and divide between four bowls, then just ladle over the soup. Garnish with fresh herbs, serve immediately and enjoy!