Red Thai Style Coconut & Veggie Gyoza Udon
with Pak Choi and Mushrooms
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Coconut & Veggie Gyoza Udon Soup is loaded with veg and thick udon noodles in a curried coconut milk base.
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.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
80 grams
Green Beans
1 unit(s)
Lime
120 grams
Sliced Mushrooms
75 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
180 milliliter(s)
Coconut Milk
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
10 unit(s)
Vegetable Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.
Zest and halve the lime.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.
Meanwhile, heat another large frying pan on medium heat with enough oil to lightly coat the base of the pan.
Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyoza around whilst frying to avoid tearing.
Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.
Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms.
Stir-fry for 1 min.
Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.
Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 4-6 mins.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Remove the pan from the heat. Stir in the lime zest and half the lime juice.
Taste the soup and add more salt, pepper, lime juice and sugar if needed.
Share the udon noodle soup between your bowls.
Cut any remaining lime into wedges for squeezing over.
Enjoy!
