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Name: Meat-free 'chicken' noodle soup
Yield: 6
Ingredients: 1 bunch coriander, leaves picked, roots and stems coarsely chopped; 1/3 cup (100g) yellow curry paste; 1/3 cup (95g) crunchy peanut butter; 1 long red chilli, chopped; Juice of 2 limes; 1/4 cup (60ml) fish sauce, plus extra to serve; 2 tbs brown sugar; 2 chicken-style stock cubes; 1 cup (250ml) coconut milk; 450g fresh ramen noodles; 2 cups baby spinach

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by SPONSORED POST

Apr 21, 2019

Watch us bring this recipe for cheat's 'chicken' noodle soup to life on Wednesday, May 22 at 5pm AEST via our Facebook channel at facebook.com/deliciousaus. This recipe is brought to you by Thermos.

1 bunch coriander, leaves picked, roots and stems coarsely chopped
1/3 cup (100g) yellow curry paste
1/3 cup (95g) crunchy peanut butter
1 long red chilli, chopped
Juice of 2 limes
1/4 cup (60ml) fish sauce, plus extra to serve
2 tbs brown sugar
2 chicken-style stock cubes
1 cup (250ml) coconut milk
450g fresh ramen noodles
2 cups baby spinach

Method

1.

For the soup base, whiz coriander roots and stems, curry paste, peanut butter, chilli, lime juice, fish sauce, sugar, stock cubes and coconut milk in a blender until smooth. Divide among ice-cube trays and freeze overnight.
2.

Place 2 ice cubes of soup base in each 16oz/470ml Thermos. Add 75g noodles to each Thermos and fill with boiling water to 1cm from the top. Stir with the Thermos spoon to combine, then cover with lid and pack spinach and coriander leaves separately. When ready to eat, remove lid, add spinach and coriander leaves and stir until just wilted. Eat straight from the Thermos.

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