How To Make Peanut Butter Noodle Soup
Cook rice noodles. Top tip: put in boiling water, then remove from heat and leave to soak.
1
Sauté garlic and ginger in a splash of oil
2
Add 2 tsp chilli powder & 2 tsp turmeric powder
3
Stir in 500g chestnut mushrooms
4
8 tbsp peanut butter (crunchy is best!) and a splash of the coconut milk
5
Pour in rest of coconut milk (400ml total) and 3 tbsp soy sauce / tamari
6
Pop in 1 tsp tamarind paste and 500ml water
7
250g extra firm tofu (sautéed earlier)
8
150g broccoli
9
Wilt in 100g spinach
10
Serve and enjoy! Add extra chilli flakes & lime to taste.
11
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