Yellow Thai Style Veggie Noodle Soup
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Yellow Thai Style Veggie Noodle Soup

Yellow Thai Style Veggie Noodle Soup

with Pak Choi and Tenderstem®

Tags:
Quick
Veggie
Spicy
Allergens:
Peanut
Egg
Cereals containing gluten
Sesame
Soya

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Pak Choi

80 grams

Tenderstem Broccoli

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 unit(s)

Lime

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Yellow Thai Style Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2967 kJ
Energy (kcal)709 kcal
Fat41 g
of which saturates22.8 g
Carbohydrate62.6 g
of which sugars8.7 g
Protein22.6 g
Salt3.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Rolling Pin
Kettle
Knife
Sieve
Large Saucepan

Instructions

1

a) Boil a full kettle.

b) Trim the pak choi, then thinly slice widthways. Halve the Tenderstem® broccoli widthways.

c) Crush the peanuts in the unopened sachet using a rolling pin. Zest and quarter the lime.

2

a) Pour the boiled water from your kettle into a saucepan with 0.25 tsp salt and bring back to the boil.

b) When boiling, add the noodles and broccoli. Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

3

a) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

b) Once hot, add the Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.

c) Stir in the peanut butter and coconut milk. Mix well until combined. 

d) Mix in the sugar and water for the soup (see pantry for both amounts). Bring to the boil, then lower the heat and stir until everything's well combined. 

4

a) Add the pak choi to your soup.

b) Stir well and cook until pak choi is tender, 2-3 mins.

5

a) Once the pak choi is cooked, add the cooked noodles and broccoli to the soup.

b) Bring to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!

c) Stir in the soy sauce and squeeze in some lime juice.

d) Taste and add more salt, sugar and lime juice if needed.

6

a) Share the noodle soup between your bowls. 

b) Sprinkle over the peanuts and lime zest to finish. 

c) Garnish with any remaining lime quarters.

d) Enjoy!

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