This tangy refreshing noodles soup is a perfect option to serve as a breakfast. The tomatoes are blanched and made into puree to get a silky texture. The finely chopped lemongrass is boiled in a chicken stock to get a refreshing flavour and then mixed up with a tomato puree. At this stage, before adding tomato puree, the chopped lemongrass pieces can also be strained. Instead of fresh ones, lemongrass powder can also be used. The flavour and taste of noodles gets enhanced when it is simmered and cooked in a soup.
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My soup series : Click HERE
Sujitha Ruban's soup series : Click HERE
2 Tbsp Finely chopped Lemongrass
2 1/2 Cups Water
1 Tsp Chicken powder ( Optional )
Salt to taste
50 gms of Noodles ( I have used Japanese Noodles in this recipe )
5 - 6 Basil leaves
2 Eggs, Boiled and sliced for serving
Blanch tomatoes, peel the skin and grind to make a puree. Keep aside.
Boil the measured water and add chicken powder. ( Veg or non veg stock can also be used ).
Add the finely chopped lemongrass and let it boil for couple of minutes in a medium flame. ( you can also strain the lemongrass at this stage ).
Now add the tomato puree and add the required amount of salt.
Once it starts boiling, add basil leaves followed by Noodles.
Cook till the noodles becomes soft or as per the timing mentioned in the noodles pack.
Once the noodles gets cooked, switch off the flame and transfer it to a soup bowl.
Place a sliced boiled eggs and serve hot.
Serving Options :
Serve with boiled eggs and salad.