Green Curry Veggie & Noodle Soup
with Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Green Beans
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
Makrut Lime Leaves
1
Long Chilli
1 packet
Asian Greens
1 packet
Thai Green Curry Paste
2 packet
Coconut Milk
1 packet
Flat Noodles
1
Carrot
Cooking Steps
• Finely chop carrot. Finely chop garlic. Trim green beans and cut into thirds. Roughly chop Asian greens. • Thinly slice makrut lime leaves. TIP: Makrut lime leaves have a fibrous texture, so make sure you slice them very thinly!
• In a deep frying pan or large saucepan, heat a drizzle of olive oil over a medium-high heat. • SPICY! The curry paste is spicy, use less if you're sensitive to heat. Cook carrot, stirring, until softened, 3-4 minutes. Add Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. • Add coconut milk, the water, lime leaves and vegetable stock powder. Stir well to combine, then bring to a simmer.
• Add green beans and flat noodles to the soup. Cook until beans and noodles are tender, 3-4 minutes. • Stir the Asian greens through and cook until wilted, 2-3 minutes. • Add the soy sauce, stirring to combine. Season to taste, then remove from heat.
• Thinly slice long red chilli (if using). • Divide green curry veggie and noodle soup between bowls. • Sprinkle with chilli and crushed peanuts to serve.
