Recipe

This tasty soup makes the perfect comfort recipe.

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 30 minutes

Thai   |   Starter   |   Vegetarian   |   Vegan   |   Dairy Free

  

Ingredients

• 3 Garlic Cloves, peeled and minced
• ½ Red Chilli
• 1 Red Onion, sliced
• 1 Red Bell Pepper, sliced
• 1 tbsp Vegetable Oil
• 1 tsp Turmeric
• 1 tbsp Fresh Ginger, grated
• 400ml tin Coconut Milk
• 1 Vegetable Stock Cube
• 450ml Water
• Zest and Juice of 1 Lime
• 1 tbsp Sriracha
• 2 tbsp Crunchy Peanut Butter
• 1 tbsp Soy Sauce
• 400g tin Chickpeas, drained
• 75g tin Egg Noodles
• 100g Spinach
• 12g Fresh Coriander
• 15g Roasted Peanuts, chopped

  

Method  

1. Heat the oil in a large saucepan, add the garlic, chilli, onion and pepper and sauté for 2-3 minutes.
2. Add the turmeric and ginger and stir to combine.
3. Add the coconut milk, stock cube and water, then bring to the boil and simmer for 20 minutes.
4. Combine the lime, sriracha, peanut butter and soy in a small mixing bowl and stir to make a paste.
5. Once the coconut broth has reduced add the peanut paste, chickpeas and noodles, then simmer for a further 4 minutes, until the noodles are cooked.
6. Add the spinach, stir through until just wilted.
7. Garnish with fresh coriander and chopped peanuts.