Thai Green Noodle Soup

• celkový čas: 7 minutes

Ingredience

spring is a time for vibrant bowls of soup. and this THAI GREEN NOODLE creation hits that springtime spot to perfection.

it’s a refreshing, zingy, yet comforting curried broth, packed with coconut milk, peanut butter and more for maximum flavour + texture.

topped with crunchy, crispy seasonal veg - I fancied asparagus, purple sprouting broccoli + oyster mushrooms

my full written recipe is below - let me know if you give it a go!

INGREDIENTS (serves 2)

BROTH

Handful of fresh mint

Handful of fresh coriander

Handful of spinach (fresh/frozen)

3 garlic cloves

1 small knob of fresh ginger

1 bunch spring onion (use whites for broth/greens for topping)

1 lime

1 tbsp each: peanut butter, soy sauce, agave syrup, mushroom stir fry sauce + miso paste (last two optional)

400ml coconut milk

700ml vegetable stock

TOPPINGS

Carrot

Asparagus

Purple sprouting) broccoli

Oyster mushrooms

Red chilli

Noodles of choice

Toasted sesame seeds

Crispy chilli oil (@mamayuchillioil always🌶️)

Pokyny

In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach. Loosen with a splash of water if needed, then blitz.

Add the peanut butter, soy, other seasonings if using, lime juice, agave + coconut milk, then blend again. Season to taste with salt + more agave if needed.

Pour into a pot, then dissolve 1 veg stock cube in 700ml boiling water. Add to the pot, bring to a boil then simmer on a low heat for 5-10 minutes. Add more boiling water for more broth, seasoning to adjust as is required.

Prepare your toppings - I spiralized the carrots, blanched the asparagus + broccoli then sliced into spears & fried the oyster mushrooms until crisp.

Cook your noodles, then place in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chilli oil, sesame seeds + enjoy!