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Coconut Curry Noodle Soup

Serves 3-4 people

10mins Prep

25mins Cook

Our Coconut Curry Noodle Soup is sure to become your go-to comfort food this winter.

By Josie Wells, author at Y.U.M

Ingredients

  • 400 g Chickpeas
  • 1 1/2 Tbsp, divided Olive oil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Sweet paprika
  • 1 Red capsicum
  • 1 Brown onion
  • 1 tsp Curry powder
  • 500 g Barker’s Coconut Curry Meal Sauce
  • 2 cups Vegetable stock
  • 400 ml Coconut milk
  • 2 Tbsp Peanut butter
  • 500 g Pre-cooked flat ribbon noodles
  • 1 large handful Fresh coriander
  • to serve Lime wedges

Method

  1. Preheat oven to 220ºC bake and line an oven tray with baking paper.
  2. Drain chickpeas well. Place on paper towels and pat dry. Transfer to a bowl and add 1 tablespoon oil, paprika and garlic powder. Season generously with salt and pepper. Toss to combine. Arrange in a single layer on prepared tray. Bake for 20 minutes, stirring halfway through, until crispy.
  3. Slice capsicum into thin strips and onion into thin wedges. Heat remaining 1/2 tablespoon oil in a large pot on medium-high. Cook onion and capsicum for 3-4 minutes, until just soft. Stir in curry powder.
  4. Add Barker’s Coconut Curry Meal Sauce, stock, coconut milk and peanut butter. Simmer for 10 minutes.
  5. Stir in noodles and cook for 2 minutes. Season with salt and pepper to taste.
  6. Ladle soup into bowls. Top with chickpeas. Garnish with coriander and serve with lime wedges.

Tips

  1. Chickpeas can be air fried instead of oven baked. Cook at 200ºC for 10-12 minutes.

Allergens

  1. This recipe uses ingredients containing peanuts, gluten, soy & sulphites.

This Recipe Uses

Coconut Curry Meal Sauce 500g
Gluten Free

Gluten Free

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