Thai Green Spring Soup
Serves 315 mins prep20 mins cook
A refreshing and zingy Thai green noodle soup with a curried broth, rich in coconut milk and peanut butter, topped with vibrant seasonal vegetables such as asparagus, purple sprouting broccoli, and oyster mushrooms. Perfect for spring!
0 servings
What you need
Instructions
1: In a food processor/blender, peel and add the garlic, ginger, fresh herbs, and spinach. Loosen with a splash of water if needed, then blitz. 2: Add the peanut butter, soy, other seasonings if using, lime juice, agave, and coconut milk, then blend again. Season to taste with salt and more agave if needed. 3: 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. 4: Prepare your toppings - spiralize the carrots, blanch the asparagus and broccoli then slice into spears, and fry the oyster mushrooms until crisp. 5: 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, and enjoy!View original recipe