Thai coconut soup

Fancy a warm soup that is filling, contains lots of vegetables and is soft, yet spicy in taste? Then this Thai coconut soup with noodles, vegetables and (vegan) chicken pieces is the recipe for you! Ideal for weekdays when you don’t want to spend too much time in the kitchen.

5 M + 10 M cooking time

The difficulty level of this recipe is: medium.

Ingredients

For 4 people

• 1 tbsp coconut oil
• 350 g chicken pieces (vegan) (Garden Gourmet)
• 4 cm fresh ginger (grated)
• 3 cloves of garlic
• 600 gr Thai vegetable mix
• 800 ml vegetable stock cube (Maggi)
• 1 can coconut milk (Go-Tan)
• 300 gr udon noodles
• 1 lime
• 3 tbsp soy sauce (Blue Elephant)
• 1 handful of fresh coriander
• Salt and pepper to taste

Preparation

1. Place a medium sized pan on the stove. Heat the coconut oil on medium heat and add the vegan chicken pieces. Fry for 1-2 minutes and then add the grated ginger and garlic. Stir well and fry briefly.
2. Remove the vegetables from the bag and add them to the pan. Stir fry for 2-3 minutes and stir well.
   
3. Pour the vegetable stock and coconut milk into the pan and reduce the heat. Add the udon noodles and cook the soup for 5-6 minutes, until the vegetables are soft and the noodles are cooked.
4. Cut the lime in half, squeeze the juice and add to the soup. Add the soy sauce. Stir well.
5. Finally, roughly chop the fresh coriander and reserve as a garnish. Taste the soup and add salt and pepper to taste.
   
6. Pour the soup into deep bowls and garnish with the fresh coriander. Serve immediately.