Creamy Noodle Soup

Main course
Creamy Noodle Soup

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

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Ingredients

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

Additions

Hard Stale Bread
4 slices

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.

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

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