Coconut noodle soup
By: Paul Hollywood From: Good Food Live
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- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 4
Made in minutes, Paul Hollywood's zesty coconut soup is packed with powerful Asian flavours
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Ingredients
Main:
- 400 g tinned coconut milk
- 250ml chicken stock, preferably home-made
- 4 tbsp fresh lime juice
- 4 tbsp Fish Sauce
- 2-3 small fresh red chillies, deseeded and finely chopped
- 3 Thai lime leaves, (optional)
- 200g Japanese Udon noodles
- small handful of bean sprouts
- 1 tbsp chopped Coriander, to garnish
Method
1. Put the coconut milk, stock, lime juice and fish sauce in a saucepan, and bring to the boil. Add the chillies, lime leaves, if using, and the noodles.2. Bring back to the boil, then reduce the heat and simmer gently for 6-7 minutes.
3. Stir in the bean sprouts, then remove the pan from the heat.
4. Ladle into serving bowls and sprinkle with coriander.
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