Red Thai Style Coconut Udon Soup
with Pak Choi, Mushrooms and Sesame Seeds
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Coconut Udon Soup is loaded with veg and thick udon noodles in a curried coconut milk base.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove**
1 unit(s)
Pak Choi
80 grams
Green Beans
1 unit(s)
Lime
120 grams
Sliced Mushrooms
75 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
200 milliliter(s)
Coconut Milk
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
200 milliliter(s)
Water for the Soup
1 tsp
Sugar
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.
Zest and halve the lime.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.
Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms.
Stir-fry for 1 min.
Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.
Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 4-6 mins.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Remove the pan from the heat. Stir in half the lime juice and a pinch of lime zest.
Taste the soup and add more salt, pepper, lime juice and sugar if needed.
Share the udon noodle soup between your bowls.
Sprinkle over the sesame seeds.
Cut any remaining lime into wedges for squeezing over.
Enjoy!
