Xi’an Style Lamb & Flatbread Soup
Written by
Charlotte Hu
Ingredients:
1 pouch Borough Broth Co Grass-Fed Organic Lamb Bone Broth
1 tbsp cumin
salt
pepper
1 tbsp ginger, grated
1 piece of pita bread
80g rice vermicelli noodles
50g lamb rump
1 spring onion
coriander
Method:
- Add the lamb broth, cumin, a pinch of salt and pepper, and grated ginger to a saucepan. Bring to the boil then simmer for 5 minutes. Keep piping hot until ready to serve.
- Use your fingers to tear the pita bread into small 1cm chunks and place in the base of a noodle bowl. Add a nest of rice vermicelli noodles.
- Slice the lamb rump as thinly as possible (you can freeze the lamb for an hour to make this easier). Add the slices to the bowl, then immediately pour the piping hot soup over.
- Leave for 3 minutes to allow the noodles to soften, lamb to cook and the pita to plump up soup.
- Garnish with spring onion and fresh coriander.
Featured Product
Grass-Fed Organic Lamb Bone Broth
This is one of our richest flavoured broths. Made using 100% organic, grass-fed lamb bones, carefully sourced from organic British farms, this 24-hour slow-cooked broth is densely packed with 40% bones guaranteeing a meaty umami depth to every single batch.
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