Spicy chestnut noodle soup
Spicy chestnut noodle soup
Ingredients
- 250g whole chestnuts, cooked & peeled
- 2 tbsp red curry paste
- 1 litre vegetable stock
- 250g ready-to-eat udon noodles
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 3 garlic cloves, finely sliced
- 2 spring onions, sliced
- 2 birdseye chillies, thinly sliced
- 2 bunches baby bok choy, halved
- Fresh coriander, chilli and spring onion for garnish
Method
- Place the curry paste and sesame oil in a large saucepan on medium heat. Stir frequently until aromatic, then add garlic and ginger. Continue cooking and stirring for a further two minutes.
- Add fish sauce, spring onions, chilli and vegetable stock. Simmer for 10 minutes. Add chestnuts and turn heat to low, continuing to cook for a further five minutes.
- Meanwhile, prepare the noodles according to the packet instructions, then place these in the bottom of two large noodle bowls. Top with bok choy.
- Pour soup over the noodles. The hot soup will cook the bok choy leaving it slightly crisp. Garnish with fresh coriander, chilli and spring onions. Serve immediately.
Tips
Chestnuts add the perfect contrast to this flavourful soup – and their deliciousness is enhanced with a hint of chilli!Credit
Recipe courtesy of Chestnuts Australia (https://www.chestnutsaustralia.com.au/)| Nutrients per serve | |
| Energy | 2,871kJ |
| Protein | 16g |
| Fat | 21g |
| Saturated fat | 2.7g |
| Carbohydrate | 96g |
| Sugars | 22g |
| Dietary fibre | 28g |
| Sodium | 3,804mg |
For information purposes only. ©2024 Nuts for Life