187 / 173 kcal
Thai noodle soup
prep time 5 mins
cook time 20 mins
you will need
- 6 itsu vegetable fusion gyoza
- 1 shallot, finely diced
- 2 cloves garlic, crushed
- 1 tbsp panang curry paste
- 400ml coconut milk
- 400ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tsp turmeric
- 300g cooked noodles of your choice
- 1 spring onion, finely sliced
- 2 pinches coriander
let's get cooking
Put a large saucepan on medium heat and add a drizzle of oil. Then add the shallot and garlic and fry until soft, stirring occasionally.
Meanwhile, cook the noodles as per pack instructions.
Add the panang curry paste to the shallot & garlic and stir to combine. Then add the coconut milk, vegetable stock, soy sauce, peanut butter, and turmeric and bring to a simmer for 10 mins.
After 10 mins add the itsu gyoza to the soup and simmer for further 5 mins. Then remove them and put to one side.
Split the cooked noodles into two bowls and pour over the soup, then gently top with the cooked itsu gyoza.
Finish with a pinch of coriander and some spring onion.