THAI GREEN NOODLE SOUP
Serves 220 mins prep15 mins cook
A vibrant springtime THAI GREEN NOODLE SOUP bursting with flavor. The curried broth combines coconut milk, peanut butter, and other ingredients for a refreshing and comforting dish, topped with seasonal vegetables such as asparagus and oyster mushrooms. Great for a light meal!
0 servings
What you need
Instructions
1: In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach. Loosen with a splash of water if needed, then blitz. 2: 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. 3: 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. 4: Prepare your toppings - spiralize the carrots, blanch the asparagus + broccoli then slice into spears & 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 + enjoy!View original recipe