Creamy Noodle Soup

Creamy Noodle Soup

Creamy, spicy noodle soup with exotic spices. It not only tastes great looks good too.

Ingredients

400 ml Coconut milk
250 ml Single cream
800 g Vegetable bouillon
1 tbsp Thai fish sauce
1½ tsp Sambal oelek
2 tsp Fine Fresh ginger
1 Stem Of lemon Grass
2 tbsp Lime fruits Peel (Unwaxed)
2 tbsp Freshly Squeezed lime juice
1½ tsp Coarse salt
250 g Carrots
1 Red pepper In Thin Short Strips
150 g Thawed Edamame beans (Soybeans)
100 g Beans Sprouts
1 Red apple In Very Small Cubes (Approximately 100g)
150 g Rice Noodles (About 240g)

Additions

4 slices Hard Stale Bread

Instructions

Step 1

  • Whisk the cooking cream and coconut milk in a large thick-bottomed pan on a low heat.

Step 2

  • Add the broth, fish sauce, sambal oelek, ginger, lemon grass, lime peel and juice and salt.

Step 3

  • Leave the soup to boil on an even heat, covered, for approximately 15 minutes.

Step 4

  • Remove the lemon grass and add the carrots, peppers and edamame beans.

Step 5

  • Bring the soup to boiling while stirring. Add the bean sprouts and apple, heat the soup and taste.

Step 6

  • Break the noodles into smaller pieces and cook them according to the instructions on the packaging.

Step 7

  • Rinse the noodles in cold water so that they do not stick together. Divide the noodles into 4 bowls and pour the soup over. Serve with hard bread.
Enjoy!

For a more full-bodied soup you can add 400 g of chicken fillet in bitesize chunks. Add the raw chicken meat to the soup before the vegetables and let the soup boil for approximately 5 minutes. Then add the rest of the ingredients."

https://www.arlafoods.co.uk/recipes/creamy-noodle-soup-with-ginger-and-sambal-oelek/