With autumn officially here, there is nothing better to have for dinner than a warming bowl of soup on a rainy and miserable day!
The combo of peanut butter and coconut milk, forming the base of the soup broth here, is wonderfully fragrant and warming, and the toppings of fresh mango (my new favourite fruit addition to savoury dishes) and cucumber plus plenty of herbs and green veg, make this one nutrient and flavour rich finished dish that is a total joy to eat and makes for an interesting and unusual take on your classic noodle soup.
Serves 2
INGREDIENTS
- Tablespoon sesame oil
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 tablespoon chilli paste
- 4 spring onions, chopped
- 3 1/2 cups vegetable broth
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 can unsweetened coconut milk
- 1 large bunch sprouting broccoli
- 1 bunch sugar snap peas
- 200g mushroom, roughly chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 400g rice noodles
- 1 mango, diced
- 1 cucumber, sliced into thin ribbons
- Squeeze of lime juice and lime quarters to serve
METHOD
- Heat the oil in a large pot over medium heat.
- When the oil shimmers, add the garlic, ginger, chilli paste, and spring onions.
- Cook 30 seconds to 1 minute until fragrant.
- Add the broth, peanut butter, soy sauce, and coconut milk, stirring to combine.
- Add the broccoli, sugar snap peas and mushrooms and cook until tender, about 8-10 minutes.
- Meanwhile, cook the rice noodles according to package directions.
- Once your veg is tender, remove it from the heat and stir in the coriander and mint and squeeze of lime.
- Ladle the soup into bowls and add a big handful of rice noodles.
- Top with mango, cucumbers and enjoy!
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