Food Bites | Chef Peter Ayub’s Vegan Asian Broth

This healthy soup is packed with flavour, and spooned over noodles makes a nourishing meal.

Feeds 2 people

Broth ingredients

• 4 Tbsp canola oil
• 1 Tbsp Red Thai Curry Paste
• 2 cups vegetable stock
• 2 cups coconut milk (NOT cream)
• 1 teaspoon dried chilli flakes

Method

• Add oil to pan and bring to the heat
• Add your Red Curry Paste and chilli flakes and cook for +/- 2 minutes
• Add the vegetable stock and bring to the heat
• Then add the coconut milk and stir it in
• Take off the heat and use when needed

Dish ingredients

• ½ packet of oriental style noodles – cook according to packet instructions
• 4 tablespoon Canola oil
• 3 clove garlic finely chopped
• 1 tablespoon peeled & freshly grated ginger
• 100g mixed Denny mushrooms sliced
• 100g carrots julienned
• 100g white onions sliced
• 2 handfuls of spinach – roughly chopped
• 2 handfuls of bean sprouts
• The “soup” liquid  (from the recipe above which you’ve already made)
• 2 x spring onions chopped
• 2 tablespoons of chopped coriander

Method

• Add oil to pot and bring to the heat – medium to high heat until pan is almost smoking
• Add the garlic, ginger, onions, carrots to the pot and cook for 1 minute
• Add the mushrooms and spinach
• Cook for 3 to 4 minutes
• Season with salt & pepper
• Add bean sprouts
• Add your “soup liquid” and cook for 2 minutes
• Check your seasoning
• Place noodles in each bowl and ladle in the Asian broth over the noodles
• Garnish with chopped spring onion
• Bon appetite

CHEFS NOTE: Before adding the Noodles. Soak them for 2 to 3 minutes in boiling water, drain off water and rinse with cold water until noodles are no longer warm, add 2 tablespoon of canola oil and toss to keep you noodles from sticking together.

👩‍🍳: Creation by Chef Peter Ayub, Sense of Taste Chef School