Creamy Wok Soup

Name: Creamy Wok Soup
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 3/4 tbsp wok oil; 2 carrots; 1 cup shiitake mushrooms; 1 cm ginger root, peeled; 2 cup hokkaido squash, peeled and diced; 200 grams peas, thawed; 2 cup water (approximately); 3/4 tbsp soy sauce; 3/4 tbsp sesame oil; 1/2 tsp (or to taste) sambal oelek (spicy chili sauce); 1 squeeze of lime juice; 2 tsp curry; 150 grams rice noodles; 1 scallion, finely chopped; 1 fresh chili, finely chopped; 1 coconut milk

red.queen @cook_3761626

Soup inspired by asian cuisine

red.queen @cook_3761626

Soup inspired by asian cuisine

Saved

Ingredients

45 mins

5 servings

3/4 tbspwok oil
2carrots
1 cupshiitake mushrooms
1 cmginger root, peeled
2 cuphokkaido squash, peeled and diced
200 gramspeas, thawed
2 cupwater (approximately)
3/4 tbspsoy sauce
3/4 tbspsesame oil
1/2 tsp(or to taste) sambal oelek (spicy chili sauce)
1squeeze of lime juice
2 tspcurry
150 gramsrice noodles
garnish (all optional)
1scallion, finely chopped
1fresh chili, finely chopped
1coconut milk

Saved

Steps

45 mins

1

Heat wok oil in a wok over high heat
2

Add finely chopped carrots, finely chopped ginger and rougly chopped mushrooms. Fry until nicely browned
3

Add squash and thawed peas to wok. Fry for about a minute or until softened
4

Add water and cover loosely with a lid. Simmer for about 20 minutes or until the squash softens and some of the water evaporates. Soup should be creamy
5

Add soya sauce, sesame oil, sambal oelek (it's very spicy so add a little at a time), lime juice and curry
6

Add the rice noodles to the boiling soup, take immediately off heat and cover tightly with a lid
7

Serve with chopped chili and scallion. Pour some coconut milk if desired