Thai Coconut Noodle Soup
with Charred Bok Choy and Nutty Asian Dressing
In this recipe you will learn how quick and easy it is to prepare rice noodles! They are much more delicate and fragile than their wheat noodle counterparts, so even quicker to prepare. They only need to be soaked briefly in boiling water and voila! A simple addition to a delicious Thai soup!
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
3
Spring Onion
1
Ginger
1
Garlic Clove
1
Carrot
1
Baby Bok Choy
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Coriander
1
Lime
½
Soy Sauce
(Contains Cereals containing gluten, Soya)
½
Rice Noodles
½
Yellow Thai Style Paste
200
Coconut Milk
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
Not included in your delivery
1
Olive Oil
250
Water
Nutritional information
Utensils
Instructions
Remove the root from the spring onion and thinly slice. Separate the white and green parts. Peel and grate both the ginger and garlic (or use a garlic press). Peel the carrot and slice as thinly as you can into discs (1⁄2cm wide is ideal!). Cut the baby bok choy in half lengthways (keep the root on!). Put the kettle on to boil.
Finely chop both the peanuts and coriander. Put them in a bowl and add the olive oil (amount specified in the ingredient list). Squeeze in half the lime juice and add the soy sauce. Add some black pepper and mix everything together with a fork then set aside.
Meanwhile, pop your rice noodles in a mixing bowl and pour over enough boiling water to cover them. Set aside (uncovered) until soft, 10-12 mins. When they are ready, drain and submerge the noodles in cold water to stop them cooking anymore. TIP: Before draining, check that the noodles are cooked, If not, just leave them in the hot water for 1 or 2 mins longer.
Heat a drizzle of oil in a saucepan and add the white parts of the spring onion and the carrot. Cook until slightly softened, 3 mins. Add your ginger, garlic and yellow curry paste (add less if you don't like it too hot). Stir together and cook for 1 minute more. Pour in the coconut milk and water (amount specified in the ingredient list). Stir in the vegetable stock pot and bring to the boil. Simmer for 7 mins.
While the soup is simmering, heat a glug of oil in a large frying pan on medium-high heat. Once hot, lay in the bok choy cut-side down. Season with a pinch of salt and a grind of black pepper. Cook for 2 mins then turn over and cook for 2 mins on the other side. The bok choy should be slightly browned and charred. Add a splash of water, pop a lid (or some foil) on the pan and leave the bok choy to cook for another 3 mins.
Drain the rice noodles and share them between your bowls. Squeeze the remaining lime juice into the soup and stir it in. Serve ladlefuls of soup over the noodles and place the bok choy on top. Drizzle on a spoonful of nutty Asian dressing and finish by sprinkling over the spring onion greens.
