Yellow Thai Style Coconut Noodle Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Yellow Thai Style Coconut Noodle Soup

Yellow Thai Style Coconut Noodle Soup

with Aubergine, Pak Choi and Peanuts

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

Tags:
Veggie
Allergens:
Peanut
Celery
Egg
Cereals containing gluten

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 time10 minutes
DifficultyEasy

Ingredients

serving amount

1

Aubergine

(May contain Celery)

25

Salted Peanuts

(Contains Peanut May contain Nuts)

1

Pak Choi

15

Honey

1

Ground Coriander

50

Red Thai Style Paste

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

30

Peanut Butter

(Contains Peanut May contain Nuts)

1

Lime

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

Not included in your delivery

400

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)750 kcal
Energy (kJ)3137 kJ
Fat40 g
of which saturates19 g
Carbohydrate74 g
of which sugars16 g
Protein22 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Zester

Instructions

Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Roughly chop the peanuts. Trim the pak choi then separate the leaves. Slice each leaf lengthways into halves.

Roast the Aubergine
2

Pop the aubergine onto a baking tray. Drizzle with oil and the honey (see ingredients for amount), then sprinkle over the Indonesian style spice mix. Season with salt and pepper and toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

Start the Soup
3

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. When hot, add the yellow Thai style paste and stir-fry until fragrant, 1 min. Add the coconut milk, water for the sauce (see ingredients for amount), vegetable stock paste and peanut butter. Bring to a boil, then lower the heat and simmer for 10 mins.

Add the Noodles
4

While the soup simmers, zest and halve the lime. Once it has simmered for 10 mins, add the noodles and the pak choi. Cook until tender, 4 mins. TIP: Add more water if the noodles soak up the liquid too much. Meanwhile, zest and halve the lime.

Season
5

Taste the noodle soup and season with salt, pepper and the juice and zest of half the lime.

Time to Serve
6

Share the noodle soup between your bowls. Top with the roasted aubergine. Sprinkle over the chopped peanuts and serve with any remaining lime chopped into wedges for squeezing over. Enjoy!

Meal right image

Explore Similar Recipes

Meal left image