Thai curry soup with coconut

Thai curry soup with coconut

Ingredients

  • Soba Noodles A28
  • Thai Curry H39
  • Chicken broth
  • Carrot (half slices)
  • Red, green and yellow bell pepper (strips)
  • Snow peas
  • Sliced onion
  • Young minced onion (garnish)
  • Coriander leaf (garnish)
  • Lime (garnish)
  • Salt and pepper

Preparation

  1. Blanch the vegetables (carrots, peppers, snow peas) and stop the cooking process in ice water.
  2. Heat the Thai Curry H39 sauce in a fondue pot and add the chicken stock.
  3. Mix everything and stop heating just before boiling point. Adjust seasoning if necessary.
  4. Reheat the Soba Noodles for 75 sec. in lightly salted boiling water and drain.
  5. Heat the vegetables in the stock while reheating the noodles.
  6. Pour a ladle of boiling water into the bowl to warm it up and empty it.
  7. Arrange the noodles on the bottom of the hot bowl and add the stock and vegetables.
  8. Garnish with the finely chopped spring onions, the coriander leaves and the lemon quarter.
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You need these products

Soba Noodles

Thai Curry

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