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Asian Noodle Soup
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Description
A delicious noodle soup perfect for lunch or a light dinner. It’s the sort of recipe that can be adapted to personal tastes. I tend to chuck in whatever I have lying about at the time, well within reason… Enjoy!
Ingredients
- 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Chicken Stock
- 1 pound, 5-¼ ounces, weight Rice Noodles Or Udon Noodles
- 2 Tablespoons Vegetable Oil
- 2 cloves Garlic, Minced
- 2 Large Red Chilies, Sliced
- 1 stalk Lemongrass (bruised)
- 1 piece Thumb-sized Ginger (minced)
- 1 cup Coconut Milk
- 2 Tablespoons Crunchy Peanut Butter, Heaped
- ½ cups Light Soy Sauce
- 4 Tablespoons Soft Light Brown Sugar
- 1 Red Pepper, Finely Sliced
- 6 Spring Onions, Sliced
- Coriander And Diced Chilies, For Garnish
Preparation
Begin by placing the noodles in a large heatproof bowl and soaking them in the just boiled chicken stock for 5 minutes until softened.
Fry garlic, chilies,lemongrass and ginger in oil in a large pot over a low to medium flame until golden. Add the coconut milk, peanut butter, soy sauce, brown sugar and bring the mixture to a simmer whilst stirring. Once the peanut butter and sugar has been absorbed into the mixture add the stock, noodles, peppers and 2/3 of the spring onion. Simmer for 2 minutes and then serve immediately.
Decorate with remaining spring onions, coriander and chili.
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