with Pak Choi and Mushrooms
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Coconut Udon Soup is loaded with veg and thick udon noodles in a curried coconut milk base.
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
Pak Choi
1 unit(s)
Green Beans
80 grams
Lime
1 unit(s)
Sliced Mushrooms
120 grams
Red Thai Style Paste
75 grams
Thai Style Spice Mix
1 sachet(s)
Coconut Milk
180 milliliter(s)
Soy Sauce
25 milliliter(s)
Udon Noodles
220 grams
Sugar
1 tsp
Water for the Soup
200 milliliter(s)
Peel and grate the garlic (or use a garlic press).
Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.
Zest and halve the lime.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.
Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms.
Stir-fry for 1 min.
Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.
Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 4-6 mins.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Remove the pan from the heat. Stir in the lime zest and half the lime juice.
Taste the soup and add more salt, pepper, lime juice and sugar if needed.
Share the udon noodle soup between your bowls.
Cut any remaining lime into wedges for squeezing over.
Enjoy!
1800
kJ
Energy (kJ)
430
kcal
Energy (kcal)
22.8
g
Fat
14.2
g
of which saturates
43.2
g
Carbohydrate
8.9
g
of which sugars
6.6
g
Dietary Fibre
12.1
g
Protein
4.59
g
Salt
with Five Spice Chips, Garlic Green Beans and Sesame Seeds
