Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.75 dollar
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 200grams flat rice noodles
- 1L chicken stock
- 3centimeters ginger, peeled and sliced
- 2tablespoons sambal oelek
- 1 cup coconut milk
- 225grams mushrooms, sliced
- 4 baby bok choy, quartered
Nutrition per serving
1650kJ / 395Cal
1650 Kilojoules or 395 Calories
19% of daily energy intake*
Protein
11.1grams
Fat
16.8grams
Carbs
46.2grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vegetarian soup is creamy, spicy and hearty, perfect for colder evenings.
Method
Step 1 of 3
In a large bowl of boiling water, place the noodles and let it soften for 10 minutes.
Step 2 of 3
Bring the chicken stock to boil in a pot over medium heat. Drop the ginger and sambal oelek. Stir thoroughly and bring to back to boil.
Step 3 of 3
Tip in the coconut milk, mushrooms and noodles and cook for 2 minutes. Add the bokchoy and bring it to boil. If you like, you can serve it with extra fresh chillies and cilantro leaves.
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