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!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
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 Celery)
20 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
100 g
Fresh udon noodles
(Contains Wheat)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
10 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
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.