Creamy Coconut and Chili Udon Noodle Soup
Prep Time
Cooking Mode
Comforting and warm, learn how to make this delicious coconut and chili udon noodle soup recipe. Creamy and packed with flavour, it is a perfect winter dish.
2 tbsp canola oil
4 cups sliced shiitake mushrooms
2 tbsp finely minced garlic
1 tbsp finely minced ginger
1 ½ tbsp LaoGanMa Chili in Oil Crisp
1 can EightTrs Coconut Milk
1 carton Compliments Vegetable Broth
1 tbsp ChinaLily Sauce Soya
1 tsp sugar
4 small baby bok choy, quartered
1 cup julienne carrot
1 Pkg Kim Phat Udon Noodles
1 cup finely sliced scallions
2 tsp EightTrs Sesame Oil
2 tbsp canola oil
4 cups sliced shiitake mushrooms
2 tbsp finely minced garlic
1 tbsp finely minced ginger
1 ½ tbsp LaoGanMa Chili in Oil Crisp
1 can EightTrs Coconut Milk
1 carton Compliments Vegetable Broth
1 tbsp ChinaLily Sauce Soya
1 tsp sugar
4 small baby bok choy, quartered
1 cup julienne carrot
1 Pkg Kim Phat Udon Noodles
1 cup finely sliced scallions
2 tsp EightTrs Sesame Oil
Directions
1Heat the canola oil in a large pot over medium heat. Add the mushrooms and sauté until lightly golden, approx. 3-4 mins. Add the minced garlic and ginger, sweat for 30 seconds until fragrant but not caramelized. Stir in the chili crisp cooking for another 30 seconds to infuse flavours. Pour in the coconut milk, vegetable broth and soya sauce, and sugar, stir and bring to a very gentle simmer.
2Meanwhile, bring a separate pot of water to a boil over high heat. Blanch the baby bok choy in the salted boiling water for 30 seconds, shock them in some ice water to cool completely, drain well and set aside. Cook the udon noodles in the boiling water according to package directions. Drain and divide evenly between serving bowls, taking care to twirl the noodles into a nice bundle for presentation.
3Arrange the blanched baby bok choy, and julienne carrots neatly beside the udon noodles in each bowl. Ladle the hot coconut chili broth over the noodles, dividing the broth and mushrooms evenly. Garnish with the finely sliced scallions and a drizzle of the sesame oil.
4Finish each bowl with a squeeze of lime or a splash of rice vinegar just before serving — it brightens the richness and makes the flavours pop.
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