Ingredients
- 1 tablespoon coconut oil
- 1 lemongrass stalk - white section bruised and cut in 2 pieces
- 1 tablespoon Gourmet Garden Thai Seasoning, Cold Blended Paste
- 1 tablespoon Gourmet Garden Ginger, Cold Blended Paste
- 1 teaspoon Gourmet Garden Garlic, Cold Blended Paste
- 400 grain tin coconut milk
- 1 ½ cup chicken or vegetable broth
- 1 teaspoon fish sauce
- ½ teaspoon coconut sugar
- 2 lime leaves
- Juice of 1 lime
- 3 spring onions
- Mushrooms thinly slices
- Handful of bean shoots
- Thinly sliced chilli
- Firm or silken tofu cut into 1cm cubes
- 2 serves udon noodles - cooked per package instructions (or your favourite noodle variety)
- To Serve
- Chilli oil, coriander and fried shallots
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Heat the oil in a sauce pan over a medium heat and add the lemongrass, Gourmet Garden Thai Paste, Ginger paste and Garlic paste. Cook for 1-2 minutes until fragrant.
- 2 Add the coconut milk, broth, fish sauce, sugar and lime leaves and bring up to a simmer. Cook for 5-10 minutes stirring occasionally.
- 3 Add in the mushrooms, bean shoots, spring onions and tofu and simmer for another 5 minutes.
- 4 Divide the noodles between two bowls.
- 5 Squeeze the lime juice into the soup just before serving. Divide the soup between the two bowls and top with chili oil, coriander, fried shallots and extra bean shoots.
