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Asian Soup

This has so much flavour and surprisingly filling!

Serves 4

Approx. 27kJ, 2g protein, 2g carbs per serve


tsp oil for frying

1 stick of lemongrass

2-3 cloves of garlic

5cm of ginger grated or tsp from bottle

2 star anise

1L vegetable stock

Mixed Asian greens or cabbage or any other vege

2 spring onions

1 fresh red chilli or dried

Fresh Thai basil

1 teaspoon fish sauce (optional)

1 teaspooon soy sauce

1 lime (optional)


  1. Bash the lemongrass with the back of a knife or rolling pin to release the flavour.  Add to a saucepan with oil, garlic, ginger, star anise and fry slightly.
  2. Pour in vegetable stock and bring just to the boil.
  3. Turn heat to low and simmer for 30 mins, then throw in vegetables until soft.
  4. Serve with fish sauce (if using) and soy sauce, sprinkle with the herbs, cress, spring onion and chilli, then serve with wedges of lime.


Adapted from Jamie Oliver