I absolutely love cooking but hate the washing up that comes with it, so one pan foods are my absolute favourite! This easy dish is all about chuck it in and dish it up!
This recipe is one that my friend gave me after having it in a restaurant in Amsterdam and has quickly become one of our staple meals! Eating this meal always makes me feel good, and always goes down well with people I make it for.
This soup is especially good for rainy days where you need some good warm grub. It’s also a hit amongst peanut butter lovers and those who like a bit of spice. It can be left to cook without fuss so it is perfect for people with busy schedules.
I like to make a big batch and either share it with friends or save it for lunches so feel free to scale down the ingredients.
Thai Peanut Noodle Soup
1 Red Onion
1 Garlic clove
1 tin of coconut milk
Red thai paste
Prawns /Meat (optional)
1.Chop the peppers and onion and put them into a pan with oil until they soften.
2. Lower the heat and add the crushed garlic to the mix.
3. Add the prawns or meat on a medium heat.
4. Add the whole can of coconut milk and stir.
5. Keep on a low simmer for ten minutes.
6. Add the Thai paste a teaspoon at a time, tasting as you go to check the heat. You can always add fresh chopped chilis too to give a better kick.
7. Add as much peanut butter as desired, making sure to stir until it is incorporated into the coconut mix.
8. Using the tin from the coconut milk, add a little water to thin the soup and clean out that tin ready for recycling.
9. Add as many nests of noodles as needed, cover and leave to cook for 2-3 minutes on a medium heat.
10. Add some spinach and stir to distribute evenly.
10. Stir, take off the heat and dish up, sprinkling some peanuts over the top for texture!
Lucille White is a talented cook and has many recipes to share! Lookout for her upcoming recipes on Cooknst and click here to read her last article about her passion for cooking and her french grandmother’s recipe!