This soup is perfect for a cold, rainy day. It instantly perked me up and made my belly very happy. I think the heat (as in spice) had something to do with both. I don't know what to call it exactly but it kind of reminds me of Pho soup. I love Pho.
I saw this recipe on Jamie Oliver's 30 Minute Meals and search as I may for the recipe online, I couldn't find it, so I had to kind of recreate it from memory and sort of strayed from the original.
Here's the recipe!
adapted from Jamie Oliver
2 crushed garlic gloves
1 tbsp freshly grated ginger, thinly sliced
1 large red or green chilli1 tbsp Chinese five spice (I substituted with a combination of turmeric, cinnamon, fresh ground black pepper and coriander seed)
1 package of snap peas, washed
1/2 package of bean sprouts, washed and drained
900 mL chicken or vegetable stock
1 cup rice noodles
1/2 cup fresh coriander (cilantro) roughly chopped
juice of 1 lime, to taste
Heat 1 tbsp of oil in a large pot on medium heat. Add the garlic gloves, ginger and chilli. Sautee for 2 minutes, then add the spices. Sautee for another minute. Add vegetable stock and 1/2 cup of water and bring to a boil. Reduce heat and add snap peas. Cook for 5 minutes, then add the rice noodles. Cook for another 3-4 minutes and remove from heat. Add the bean sprouts right away, and serve. Sprinkle with fresh coriander and lime juice as desired.