🍜 THAI NOODLE SPRING SOUP 🌱 spring is a time for vibrant bowls of soup. and we’re bringing it back with this THAI GREEN NOODLE creation, which hits that springtime spot to perfection 🌞 it’s a refreshing, zingy, yet comforting curried broth, packed with coconut milk, peanut butter and more for maximum flavour + texture 😍 topped with crunchy, crispy seasonal veg like asparagus, purple sprouting broccoli + oyster mushrooms. my full written recipe is below 👇 let me know if you give it a go! INGREDIENTS (serves 2-3) BROTH 30g fresh mint 30g fresh coriander 150g spinach 3 garlic cloves 1 small knob of fresh ginger 1 bunch spring onion (use whites for broth/greens for topping) 1 lime 1 tbsp each: peanut butter, soy sauce, agave syrup, mushroom stir fry sauce + miso paste (last two optional) 400ml coconut milk 1 litre vegetable stock TOPPINGS Carrot Asparagus (Purple sprouting) broccoli Oyster mushrooms Red chilli Noodles of choice Toasted sesame seeds Crispy chilli oil METHOD 1. In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach. Loosen with a splash of water if needed, then blitz. 2. Add the peanut butter, soy, other seasonings if using, lime juice, agave + coconut milk, then blend again. Season to taste with salt + more agave if needed. 3. Pour into a pot, then dissolve 1 veg stock cube in 1 litre boiling water. Add to the pot, bring to a boil then simmer on a low heat for 5-10 minutes. Add more boiling water for more broth, seasoning to adjust as is required. 4. Prepare your toppings - I spiralized the carrots, blanched the asparagus + broccoli then sliced into spears & fried the oyster mushrooms until crisp. 5. Cook your noodles, then place in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chilli oil, sesame seeds + enjoy! #soup #noodlesoup #thaifood #ramen #EasyRecipes #healthyrecipes - @alfiecooks_