Ingredients

• 1 small (about 120g) carrot, peeled
• 1/2 red capsicum, deseeded
• 100g green beans
• 2 large (or 4 small) green shallots
• 750ml (3 cups) Massel vegetable liquid stock
• 100g mung bean thread noodles
• 200g boneless white fish fillet (like ling), cut into 2cm cubes
• 1/4 cup fresh basil, loosely packed shredded
• 1/4 cup fresh continental parsley, loosely packed, roughly chopped
• Salt & freshly ground black pepper

Method

• Step 1 Cut the carrot and capsicum into thin 3cm-long strips. Top and tail the beans and cut into 3cm lengths. Trim the green shallots and diagonally thinly slice.
• Step 2 Bring the stock to the boil in a medium saucepan over high heat. Reduce heat to medium and add the carrot, capsicum and beans. Cook, covered, for 2 minutes.
• Step 3 Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes or until soft.
• Step 4 Add the green shallots and fish to the soup, and cook, covered, for 2 minutes or until the fish flakes when tested with a fork.
• Step 5 While the fish is cooking, drain the noodles and use kitchen scissors to cut them into 4cm lengths. Divide among serving bowls.
• Step 6 Stir the basil and parsley into the soup. Taste and season with salt and pepper. Ladle the soup over the noodles and serve immediately.