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:
Spicy
•Veggie
Allergens:
Egg
•Cereals containing gluten
•Sesame
•Peanut
•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

80 grams

Tenderstem Broccoli

1 unit(s)

Lime

125 grams

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

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

80 grams

Mangetout

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2656 kJ
Energy (kcal)635 kcal
Fat34.4 g
of which saturates21.6 g
Carbohydrate58.3 g
of which sugars8 g
Dietary Fiber8 g
Protein20.6 g
Salt4.63 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) Zest and cut the lime into wedges.

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 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 up 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 from a lime wedge.

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 lime zest to finish. 

c) Garnish with any remaining lime wedges.

Enjoy!