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Yellow Thai Style Coconut Noodle Soup

Yellow Thai Style Coconut Noodle Soup

with Aubergine, Pak Choi and Peanuts

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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:PeanutCeleryEggCereals 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 conflict 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 Time30 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

25 grams

Salted Peanuts

(ContainsPeanut)

1 unit(s)

Pak Choi

1 sachet

Indonesian Style Spice Mix

2 sachet

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 sachet

Peanut Butter

(ContainsPeanut)

1 unit(s)

Lime

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

Not included in your delivery

450 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3137 kJ
Energy (kcal)750 kcal
Fat40.0 g
of which saturates19.0 g
Carbohydrate74 g
of which sugars16.0 g
Protein22 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Zester
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

5

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

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!