with Crushed Peanuts & Coriander
This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Green curry paste and udon noodles are the key players, while a sprinkling of crushed peanuts add flavour and crunch. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
1
Carrot
1
Bamboo Shoots
0.5 tin
Udon noodles
1 packet
Coconut milk
1 tin
Vegetable stock powder
1 sachet
Water
1.5 cup
Brown sugar
2 tsp
Soy sauce
1 tbs
Crushed Peanuts
1 packet
Coriander
1 bag
Asian Greens
1 bunch
Mild Thai Red Curry Paste
0.5 packet
• Boil the kettle. Thinly slice carrot into half-moons. Drain and rinse bamboo shoots (see ingredients). Roughly chop Asian greens.
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• SPICY! The curry paste is spicy, use less if you're sensitive to heat. • Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until softened, 3-4 minutes. Add mild Thaired curry paste and cook until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. Stir to combine and bring to a simmer, cook until slightly reduced, 3-4 minutes. • Add cooked udon noodles, Asian greens, bamboo shoots, brown sugar soy sauce and a good squeeze of lemon juice, stirring until wilted, 1 minute.
• Divide Thai red coconut and veggie noodle soup between bowls. • Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!
2677
kcal
Calories
32.9
g
Fat
15.7
g
of which saturates
59.8
g
Carbohydrate
17.1
g
of which sugars
17.8
g
Protein
2632
mg
Sodium
