Spicy Thai Noodle Soup
with coriander and stir-fried veg
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This spicy Asian-inspired veggie soup is the perfect cure for those altogether too-long evenings when you just can't seem to shake the cold. Serve with a perfectly soft-boiled egg for an added comfort factor.
Tags:Dairy Free•Under 650 calories•Extra spicy•Egg(s) not included•Veggie
Allergens:Wheat•Celery•Soya•Sesame
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
300 g
Udon Noodles
(ContainsWheat)1 piece
Pak Choi
1 sachet
Harissa Paste
1 sachet
Vegetable Stock
(ContainsCelery)2 sachet
Soy Sauce
(ContainsWheat, Soya)1 sachet
Honey
1 sachet
Sesame Seeds
(ContainsSesameMay be presentCereals containing gluten, Peanut, Nuts)150 g
Mushrooms
5 g
Coriander
1 sachet
Thai Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
piece
Egg (Optional)
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)357 kcal
Energy (kJ)1495 kJ
Fat8.47 g
of which saturates1.04 g
Carbohydrate54.8 g
of which sugars8.08 g
Dietary Fiber0 g
Protein14.04 g
Cholesterol0 mg
Salt6.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
InstructionsPDF
1
- Thinly slice the mushrooms.
- Trim the pak choi, then separate the leaves.
- Pick the coriander leaves from their stalks.
2
- Place a large pot over a medium heat (no oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
- Once toasted remove from the pot and set aside for serving.
TIP: Watch them like a hawk as they can burn easily.
3
- Return the (now empty) pot to a high heat with a drizzle of oil.
- Once hot, add the mushrooms. Season with salt and pepper and fry until browned, 4-5 mins, stirring occasionally.
- Once cooked, remove from the pot and set aside.
- Return the pot to a medium-high heat with another drizzle of oil if necessary.
- Add the pak choi and stir-fry for 3-4 mins until wilted, shifting occasionally. Set aside.
4
- Return the same pot to a medium heat (no oil).
- When hot, add the Thai spice and cook for 30 secs until aromatic, shifting frequently.
- Add the harissa paste, vegetable stock, soy sauce, honey and 600ml water (double for 4p).
- Bring to the boil then simmer for 7-8 mins.
- Add the noodles to the stock and cook until warmed through, 1-2 mins. Season to taste with salt and pepper.
TIP: If you're in a hurry you can boil the water in your kettle.
5
- While the soup simmers, bring a separate pot of water to the boil over a medium-high heat.
- Once boiling, carefully add your egg (use 1 egg per person) to the water.
- Simmer gently for 4-6 mins for a soft-boiled egg.
- Once cooked to your preference, transfer from the pot to a bowl of cold water—this will stop it cooking any further!
- Carefully peel the egg then halve lengthways.
6
- Divide your soup between bowls.
- Top with the mushrooms, pak choi and boiled egg.
- Scatter over the sesame seeds and picked coriander leaves.