Thai Noodle Spring Soup

• tổng thời gian: 7 minutes

Nguyên liệu

spring is a time for vibrant bowls of soup. and we’re bringing it back with this THAI GREEN NOODLE creation, which 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 like asparagus, purple sprouting broccoli + oyster mushrooms. my full written recipe is below 👇 let me know if you give it a go!

INGREDIENTS (serves 2-3)

BROTH

30g fresh mint

30g fresh coriander

150g spinach

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

1 litre vegetable stock

TOPPINGS

Carrot

Asparagus

Purple sprouting) broccoli

Oyster mushrooms

Red chilli

Noodles of choice

Toasted sesame seeds

Crispy chilli oil

Hướng dẫn

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 1 litre 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!