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Coconut Curry Noodle Soup
Coconut Curry Noodle Soup

Coconut Curry Noodle Soup

with fresh udon, coriander & peanuts

The advantage of using fresh udon noodles is that they're quick to prepare and therefore easy to cook in the soup!

Tags:
Plant-based
Calorie Smart
Allergens:
Pinda's
Gluten
Tarwe
Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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)

110 g

Fresh udon noodles

(Contains: Gluten, Tarwe)

10 milliliters

Soy sauce

(Contains: Gluten, Tarwe, Soja)

10 g

Crispy fried onions

(Contains: Tarwe May be present: Noten, Sesamzaad, Gluten, Pinda's)

Not included in your delivery

200 milliliters

Low sodium vegetable stock

¼ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2799 kJ
Calories669 kcal
Fat41.2 g
Saturated Fat23.5 g
Carbohydrate51.7 g
Sugar11.9 g
Dietary Fiber14.9 g
Protein19.3 g
Cholesterol0.6 mg
Salt3.4 g
Potassium221.7 mg
Calcium26.1 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Soup pan

Cooking Steps

Prepare
1
  • 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.

Fry the vegetables
2
  • Heat a light drizzle of sunflower oil in a soup pot over high heat.
  • Fry the onion with the garlic, the chili pepper and the yellow curry spices for 1 minute.
  • Stir in the vegetable mix and fry for 4 more minutes.
Make the soup
3
  • 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, then cook for 3 more minutes.
Serve
4
  • Season the soup to taste with salt and pepper, then serve in bowls.
  • Garnish with the coriander, the peanuts and the crispy onions.

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