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

Yellow Thai Style Veggie Noodle Soup

with Mangetout and Tenderstem®

Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style Veggie Noodle Soup in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Spicy
Veggie
Allergens:
Egg
Cereals containing gluten
Sesame
Peanut
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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Mangetout

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 traces of: Nuts)

200 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)2696 kJ
Energy (kcal)644 kcal
Fat34.5 g
of which saturates21.6 g
Carbohydrate62.6 g
of which sugars8.7 g
Dietary Fibre8.1 g
Protein20.7 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Kettle
Sieve
Large Saucepan

Instructions

Get Prepped
1

a) Boil a full kettle.

b) Halve the mangetout widthways. Halve the Tenderstem® broccoli widthways.

c) Zest and cut the lime into wedges.

Cook the Noodles and Veg
2

a) Pour the boiled water from your kettle into a saucepan with 1/4 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. 

Soup Up
3

a) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, drain the prawns and add them to the pan. Stir-fry for 4-5 mins.

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. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Add the Mangetout
4

a) Add the mangetout to your soup.

b) Stir and cook until mangetout is tender, 2-3 mins. IMPORTANT: They're cooked when pink on the outside and opaque in the middle.

Combine and Stir
5

a) Once the mangetout are 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.

Serve Up
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!

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