Pak Choi and Noodle Soup

Pak Choi and Noodle Soup



  • 1 Litre Chicken Stock
  • 1 tsp Fresh Root Ginger Finely chopped
  • 1 small Red Chilli de-seeded and chopped finely
  • 1/2 Juice of one Lime Squeezed
  • 1 tbsp Light Soy Sauce
  • 50 g Chestnut Mushrooms
  • 2 Pak Choi heads or leaves
  • 150 g Egg Noodles Thin
  • A kettle full of boiling water
  • 2 tbsp Coriander Chopped


  1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan. Simmer for 5 minutes over a moderate heat.

  2. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.
  3. Place the noodles in a bowl and pour boiling water over them. Stir to separate the strands and then leave to soak according to the packet instructions. Drain off the water and divide the wet noodles between four warm bowls.

  4. Top up with the soup and decorate each bowl with chopped coriander.
Easy Garden Soup

Easy Garden Soup


A recipe from one of our regulars


  • 1 Onion Sliced
  • 1 Small Potato Peeled and diced
  • 2 tbsp Olive Oil Extra Virgin
  • 1 Chilli (if prefered) Chopped finely
  • 1 Colander Filled with anything from the veg patch plus greens – salad leaves Spinach, Kale, Chard, etc
  • 1 Litre Stock
  • 1 Tin Coconut Milk


  1. Fry the onion and potato in the oil over a gentle heat for 5 – 10 minutes until soft.

  2. Add chilli, if using, salad leaves and stock Simmer for 10 minutes, then blitz in a blender

  3. Add coconut milk and reheat.

Recipe Notes

1. The insoluble fibre within them is important for digestive good health
2. The soluble fibre helps to lower cholesterol and stabilise blood sugar levels.
3. Dark green leaves contain Vitamin A, C, E and K
4. Kale is a better source of calcium than milk
5. The olive oil actually helps you absorb the nutrients from the other ingredients.