Red Thai Style Udon Noodle Soup
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Red Thai Style Udon Noodle Soup

Red Thai Style Udon Noodle Soup

with Pak Choi and Mushrooms

Our Red Thai Style Udon Noodle Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
•Calorie Smart
•Spicy
•Climate Conscious
Allergens:
Sesame
•Cereals containing gluten
•Soya

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

(Contains Sesame)

180 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)1797 kJ
Energy (kcal)430 kcal
Fat22.8 g
of which saturates14.2 g
Carbohydrate43.2 g
of which sugars8.9 g
Dietary Fiber6.6 g
Protein12.1 g
Salt4.59 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Garlic Press
•Large Saucepan

Instructions

Start the Prep
1

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.

Fry the Mushrooms
2

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.

Bring the Flavour
3

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. 

Simmer the Soup
4

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.

Cook the Noodles
5

Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 1-2 mins.

Remove the pan from the heat. Stir in the lime zest and half the lime juice

Taste the soup and add more salt, pepper, lime juice and sugar if needed. 

 

Serve
6

Share the udon noodle soup between your bowls.

Cut any remaining lime into wedges for squeezing over.

Enjoy!

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