Thai Instant Noodle Soup - Serves 4
COOKING DEMOS • 1m 23s
Set & forget! This wholesome, authentic Thai soup in ready in 3 minutes.
INGREDIENTS:
1 cup (240ml) canned coconut milk, full fat
4 tsp. Thai green curry paste
2 chicken bouillon cubes, halved
4 tsp. lime juice
2 tsp. coconut sugar
2 cups (180g) vermicelli noodles
½ cup (35g) shiitake mushrooms, sliced
¼ cup (40g) edamame beans
1 carrot, chopped into matchsticks
2 servings simple shredded chicken
WHAT YOU NEED TO DO:
1. Place the ingredients into a large mason jar in the following order: coconut milk, green curry paste, chicken bouillon cube, lime juice, coconut sugar, noodles, mushrooms, edamame, shredded chicken. Secure with the lid and store in the refrigerator for up to 3 days.
2. When ready to serve, pour roughly ½ - ¾ cup of boiling water into the jar and set aside to sit for 3 minutes. Now cover the jar with the lid and shake until combined. Serve immediately.
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