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vegan-noodle-soup
2min read
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Thai Peanut Noodle Soup

(1)

by Valentina Concordia

2min read

This delicious peanut-y, punchy noodle soup is scientifically proven (by us) to brighten up any grey winter day.

Prep Time

15mins

Cook Time

10mins

Makes

4servings

Ingredients

Soup base:
4 tbsp peanut butter
1 tin coconut milk
2 tbsp tamari
300ml vegetable stock
1 tsp ginger puree
2 tbsp Lime juice 

Add-ons:
250g udon noodles 
250g pak choy, steamed
50g bean sprouts
100g radishes, thinly sliced
20g coriander 
2 spring onion, thinly sliced
1 chilli, thinly sliced

Method

STEP 1

Add all of the soup base ingredients ingredients to a saucepan and bring to a boil. Simmer for 6-8 minutes, until it has slightly reduced.

STEP 2

Taste for salt and acidity and adjust to taste. Serve with udon noodles, steamed pak choy, bean sprouts, radishes, coriander, spring onion and chilli.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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