Minted Lamb and Noodle Soup - Recipe

This soup is another hybrid from a weekly magazine that comes out monthly.... uuhh??
My partner usually makes it and it rarely lasts long as it is scoffed, then we glut around food drunk from to much minty lamb soup goodness.

100g of Vermicelli Noodles
20ml Vegetable oil
500gm Lamb strap or fillet slide diagonally across the fibre.
1 teaspoon of Sambal Oelek, asian style minced chilli. This depends on your pain threshold!
4 stalks of rough chopped lemongrass - diagonally so it holds together whilst cooking.
2 tablespn grated fresh ginger.
4 cloves of fresh crushed garlic.
40-50ml of fish sauce.
1500ml of chix stock, pre heated.
1 tablespn caster sugar.
500gm Asparagus stalks, sliced into batons (4-6cm long)
1/2 cup of fresh, chopped, rinsed, coriander.
1/3 cup of fresh, chopped, rinsed, mint.
4 medium tomatoes, seeded and sliced.
8 Spring onion stalks, trimmed and sliced diagonally.

Directions.
Place noodles in a heatproof bowl, cover with boiling water for 20mins and then drain.
Heat half of the oil in a large heavy based pot until really hot (not smoking), add lamb in small batches and remove when brown.
Heat remaining oil in same pot, add the chilli, lemongrass, ginger and garlic, cook until fragrant. ( I am not sure when that is cos' most of that gear is all ready pretty smelly)
Add the stock, fish sauce and sugar, bring to the boil. Add the asparagus, return to a simmer for a minute. Toss in the herbs, spring onions, tomatoes, noodles, lamb (but not the lamb juice while it has been waiting). Return to a simmer and serve.


This dish like most Asian cooking is mostly preparation and little cooking, be patient with the prep get it all sorted before you fire up a cooktop and your soup will be fresh and cleansing.

Giles