Yellow Thai Style Coconut Noodle Soup
with Aubergine, Pak Choi and Peanuts
Our Yellow Thai Style Coconut Noodle Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
1
Aubergine
(May contain Celery)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Pak Choi
1
Indonesian Style Spice Mix
2
Yellow Thai Style Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
1
Peanut Butter
(Contains Peanut May contain Nuts)
1
Lime
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Not included in your delivery
450
Water for the Sauce
1
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Roughly chop the peanuts. Trim the pak choi then separate the leaves. Slice each leaf lengthways into halves.
Pop the aubergine onto a baking tray. Drizzle with oil and the honey (see ingredients for amount), then sprinkle over the Indonesian style spice mix. Season with salt and pepper and toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. When hot, add the yellow Thai style paste and stir-fry until fragrant, 1 min. Add the coconut milk, water for the sauce (see ingredients for amount), vegetable stock paste and peanut butter. Bring to a boil, then lower the heat and simmer for 10 mins.
While the soup simmers, zest and halve the lime. Once it has simmered for 10 mins, add the noodles and the pak choi. Cook until tender, 4 mins. TIP: Add more water if the noodles soak up the liquid too much. Meanwhile, zest and halve the lime.
Taste the noodle soup and season with salt, pepper and the juice and zest of half the lime.
Share the noodle soup between your bowls. Top with the roasted aubergine. Sprinkle over the chopped peanuts and serve with any remaining lime chopped into wedges for squeezing over. Enjoy!
