Creamy Noodle Soup

Creamy Noodle Soup

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

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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 Limes 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!

Top Tip

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."

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