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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


  • 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


  • 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

📸: Footage captured exclusive with GoPro cameras @gopro @goproza
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