Coconut Curry Noodle Soup
Serves 3-4 people
10mins Prep
25mins Cook
Our Coconut Curry Noodle Soup is sure to become your go-to comfort food this winter.
By Josie Wells, author at Y.U.M
Ingredients
- 400 g Chickpeas
- 1 1/2 Tbsp, divided Olive oil
- 1/2 tsp Garlic powder
- 1/2 tsp Sweet paprika
- 1 Red capsicum
- 1 Brown onion
- 1 tsp Curry powder
- 500 g Barker’s Coconut Curry Meal Sauce
- 2 cups Vegetable stock
- 400 ml Coconut milk
- 2 Tbsp Peanut butter
- 500 g Pre-cooked flat ribbon noodles
- 1 large handful Fresh coriander
- to serve Lime wedges
Method
- Preheat oven to 220ºC bake and line an oven tray with baking paper.
- Drain chickpeas well. Place on paper towels and pat dry. Transfer to a bowl and add 1 tablespoon oil, paprika and garlic powder. Season generously with salt and pepper. Toss to combine. Arrange in a single layer on prepared tray. Bake for 20 minutes, stirring halfway through, until crispy.
- Slice capsicum into thin strips and onion into thin wedges. Heat remaining 1/2 tablespoon oil in a large pot on medium-high. Cook onion and capsicum for 3-4 minutes, until just soft. Stir in curry powder.
- Add Barker’s Coconut Curry Meal Sauce, stock, coconut milk and peanut butter. Simmer for 10 minutes.
- Stir in noodles and cook for 2 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls. Top with chickpeas. Garnish with coriander and serve with lime wedges.
Tips
- Chickpeas can be air fried instead of oven baked. Cook at 200ºC for 10-12 minutes.
Allergens
- This recipe uses ingredients containing peanuts, gluten, soy & sulphites.
This Recipe Uses
Coconut Curry Meal Sauce 500g
$7.49
500g
