This recipe is based on a dish that my friend Hetty taught me. I say based on as the ingredients change continually, but that is the beauty of this soup! You can pretty much chuck anything into it and it always turns out alright. It’s super quick and easy to make and I do occasionally live off it when I can't be bothered to cook... I hope you like it!
1 litre Chicken Stock
600 grams 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
Method:
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 chilli.
Enjoy! x
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