Soup for the nights the fridge looks bleak. Coconut milk and stock come together in one pot, Japanese Peanut Rayu melts in and turns the broth silky and savoury, then noodles, greens and a soft egg. Gentle heat, big comfort, fifteen minutes door to bowl.
15 mins. Serves 2.
Ingredients
- 200g dried wheat noodles
- 3 dessertspoons Plateit Japanese Peanut Rayu
- 400ml coconut milk
- 500ml chicken or veg stock
- 1 tbsp tamari
- 2 bunches asian greens or spinach
- 2 eggs
- Spring onion + lime, to serve
Method
- Boil the eggs 6.5 mins. Cold water, peel, halve.
- Simmer coconut milk, stock, tamari and 2 dessertspoons of the rayu in a pot. Do not let it gallop.
- Noodles into the broth for the last few minutes, greens in for the final one.
- Bowl up. Egg on top, the last spoon of Japanese Peanut Rayu over, spring onion, lime.
Swap it: Shredded leftover roast chicken dropped into the broth makes it a full dinner without adding a minute.
