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Satay Veggie Noodle Soup

You asked for a delicious and easy meal to mix things up, and we said, ‘We gotchu!’ Get ready to satay-tisfy those cravings with our sensational Satay Veggie Noodle Soup! This soup is a vibrant blend of garlic, ginger, peanut butter, and coconut milk, plus our nutrient-rich Vegetable Broth Garden Vegetable for an extra boost for your immunity, energy, and gut health. Trust us, it’s soup-er easy to fall in love with this one!


Ingredients

PANTRY ITEMS

2 garlic cloves, grated

1 tsp ginger, grated

1 tbsp olive oil

1 tsp sesame oil

200 ml coconut milk

⅓ cup peanut butter

1 ½ tbsp tamari

1 tbsp maple syrup

4 cups boiling water

1 tbsp Vegetable Broth Garden Vegetable

1 tbsp chilli oil

Juice of 1 lime juice

2 serves of Ramen noodles (or your choice of noodle)

1 bunch of broccolini, sliced

1 can corn kernels, rinsed and drained

1 bunch choy sum, rinsed well and chopped

3 spring onions, finely sliced

200 g tofu - we used satay flavour

1 tsp toasted sesame seeds 

Method

1. In a pot, gently fry garlic and ginger in olive oil until fragrant and softened

2. Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesami oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter. 

3. Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes. 

4. Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.

5. Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu

 

Servings: 2

Ready in: 25 mins

Difficulty level: Easy Peasy

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