Curried Noodle Soup


Curried Noodle Soup
(Serves 4)

Ingredients:

Soup

  • 2 baby bok choy, sliced

  • 1 pack (200-300g) portobello mushrooms, thinly sliced

  • 1 drizzle olive oil

  • 3 Tbsp green curry paste

  • 4 cups boiling water

  • 400ml coconut milk

  • 2 veggie stock cubes

  • 2 cup edamame beans

  • 2 Tbsp sweet chilli sauce

  • 1 Tbsp soy sauce

Noodles

  • 1 packet udon noodles

To serve

Method:

  1. Bring a medium pot of water to the boil.

  2. Add noodles to the pot of boiling water and cook for about 5 minutes until just tender. Drain and rinse noodles under warm water. 

  3. Meanwhile, separate bok choy leaves, rinse and slice. Thinly slice mushrooms. Set aside.

  4. Heat oil in a medium pot, cook mushrooms with a pinch of salt until softened. Add curry powder and lemongrass paste and cook for a minute until fragrant. Add boiling water measure, coconut milk and vegetable stock and bring to a simmer.

  5. Once simming, reduce heat and simmer for 5 minutes. Then add edamame and bok choy to the pot and cook for a further 2-3 minutes, until vegetables are tender. Remove from the heat and stir through sweet chilli and soy. Season to taste.

  6. Serve noodles and soup in bowls topped with sesame seeds, micro greens and chilli flakes.

Flora Brons