Peanut Noodle Soup
The most wonderful bowl of soup to warm up with on a cold day
Servings: 2
Ingredients
- 2 egg noodle nests
- 5 oz (150gr) button mushrooms* see notes
- 1 green bell pepper
- 1 14 oz can (400ml) coconut milk full-fat
- ½ cup water
- 1 tbsp ginger puree
- 2 tbsp peanut butter* see notes
- 1 tbsp soy sauce
- 1 tsp vegetable stock powder
- squeeze of lime
- 1 handful of salted peanuts
Instructions
- Quarter the mushrooms and chop the bell pepper into medium sized pieces.
- Heat a drizzle of oil in a large sauce pan and saute the mushrooms and bell pepper until softened for about 3 minutes. Add the ginger puree and saute for another minute.
- Pour the coconut milk, peanut butter, stock powder and water into the pan and stir until everything is combined. Reduce the heat and simmer for about 5 minutes.
- Stir in the noodles, soy sauce and a squeeze of lime and simmer until noodles are soft enough to eat. (3-5 minutes) Add a splash of water if the soup gets too thick.
- Share between bowls and and garnish with peanuts.
Notes
* We used button mushrooms for this recipe, but feel free to use other mushrooms.
* Love the bite from the little bits of peanut? Use chunky peanut butter. You can also opt to use smooth or creamy peanut butter.