Serves 2
Directions
- 1Chop the garlic cloves into small pieces.
- 2Slice the spring onions.
- 3Pour oil into a pan.
- 4Add minced garlic and spring onion to the pan and fry until soft and browned.
- 5Add curry powder and chili flakes to the aromatics and fry for a few more minutes.
- 6Pour vegetable stock into the pan with the aromatics.
- 7Squeeze lime juice into the broth.
- 8Add MSG to the broth.
- 9Let the broth simmer to reduce and thicken.
- 10Season mushrooms with garlic powder and oil in a bowl.
- 11Place the seasoned mushrooms on baking paper and put them in the oven to roast.
- 12Halfway through roasting, add crushed peanuts to the mushrooms.
- 13In a bowl, mix peanut butter, brown sugar, and soy sauce to create the tare base.
- 14Add coconut milk to your broth.
- 15Mix the broth with the tare base to create a creamy mixture.
- 16Boil water in a pot.
- 17Cook noodles in the boiling water until almost cooked.
- 18Add dumplings to the boiling water to cook.
- 19Serve the noodles in a bowl with the hot broth and dumplings.
- 20Add the roasted mushrooms and crushed peanuts to the bowl.
- 21Garnish with microgreens, shredded carrots, sesame seeds, chili oil, chives, and lime.
Ingredients
- 3 Garlic cloves
- 2 Spring onion
- 1 tbsp Curry powder
- 2 tbsp Peanut butter
- 2 tbsp Crushed roasted peanut need
- 500 ml Vegetable stock
- 250 ml Coconut milk
- 1 Lime juice
- 0.5 tsp MSG
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 1 handful Mushrooms
- 1 tbsp Garlic powder
- Oil
- 1 handful Crushed peanuts
- Ramen/soup noodles
- Wonton/dumplings
- Chilli oil
- Chives
- Coriander
- Lime
- Sesame seeds
- Nori sheets
Equipment
PanKnifeCutting boardSpoonBowlOvenBaking paperPotChopsticks
Tips
- Try not to slurp all the broth up as you wait for it to simmer, I know it's tempting.
- You can add whatever veggies or extras you want to this recipe.
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