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One Pan Thai Green Style Veggie Noodle Soup
One Pan Thai Green Style Veggie Noodle Soup

One Pan Thai Green Style Veggie Noodle Soup

with Salted Peanuts

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Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our One Pan Thai Green Style Veggie Noodle Soup will be on your table in less than 25 minutes.

Tags:
Veggie
•Medium Spice
•Climate Conscious
Allergens:
Peanut
•Cashew nuts
•Nuts
•Soya
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

60 grams

Baby Corn

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

80 grams

Young Pea Pods

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Mix

30 grams

Cashew Butter

(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Nuts, Peanut, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Hazelnuts, Macadamia Nuts, Almonds)

200 milliliter(s)

Coconut Milk

20 milliliter(s)

Ketjap Manis

(Contains: Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

1 tsp

Sugar

250 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2704 kJ
Energy (kcal)646 kcal
Fat38.4 g
of which saturates22.2 g
Carbohydrate56.8 g
of which sugars17.2 g
Dietary Fibre8.6 g
Protein18.3 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Rolling Pin
•Garlic Press

Cooking Instructions and Tips

PDF
Fry the Carrot
1

Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the carrot and stir-fry until tender, 4-5 mins.

Finish the Prep
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the baby corn widthways.

Crush the peanuts in the unopened sachet using a rolling pin.

Add the Veg
3

Once the carrot has softened, add the baby corn and young pea pods to the pan. Fry for 2-3 mins. 

Add the Thai green style paste, Thai style spice mix (add less if you'd prefer things milder), cashew butter and garlic. Fry for 1 min more.

Add the Flavour
4

Stir through the coconut milk, ketjap manis, sugar and water for the sauce (see pantry for both amounts) and bring up to a boil.

Lower to a simmer and cook, until thickened slightly, 3-4 mins.

Add the Noodles
5

Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

Taste and season with salt and pepper if needed.

Finish and Serve
6

Share your Thai style coconut noodle soup between serving bowls.

Finish by sprinkling over the peanuts.

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