Coconut Curry Noodle Soup
with fresh udon, coriander & peanuts- Pinda's
- Tarwe
- Soja
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
- Gluten
- Pinda's
The advantage of using fresh udon noodles is that they're quick to prepare and therefore easy to cook in the soup!
Ingredients
½ piece
Red chili pepper
1 piece
Garlic
½ piece
Red onion
½ sachet(s)
Yellow curry spices
200 g
Vegetable mix with mushrooms
125 milliliters
Coconut milk
2.5 g
Fresh coriander
(May be present: Selderij)
20 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
100 g
Fresh udon noodles
(Contains: Tarwe)
10 milliliters
Soy sauce
(Contains: Tarwe, Soja)
10 g
Crispy fried onions
(Contains: Tarwe May be present: Noten, Sesamzaad, Gluten, Pinda's)
Not included in your delivery
¼ tablespoon
Sunflower oil
200 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Deseed and finely chop the red chili pepper*.
- Chop the onion and crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
- Heat the sunflower oil in a soup pot over high heat.
- Fry the onion with the garlic, chili pepper and yellow curry spices for 1 minute.
- Stir in the vegetable mix and fry for 4 minutes.
- Add the coconut milk and the stock, then allow to simmer gently for 4 minutes over medium heat.
- Meanwhile, finely chop the coriander and roughly chop the peanuts.
- Add the udon noodles and the soy sauce and cook for 3 more minutes (see Tip).
Health tip: this recipe is high in salt. If you're watching your salt intake, use just half of the soy sauce and then add more later as preferred when serving.
- Season the soup to taste with salt and pepper, then serve in bowls.
- Garnish with the coriander, peanuts and crispy onions.
