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Creamy coconut soup with soba noodles

Creamy coconut soup with soba noodles

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Dive into these creamy, coconuty noodles on a cold winters’ night for the ultimate bowl of comfort. You can swap beef mince for pork or lamb, whatever you prefer.

Ingredients

Extra lean beef mince, raw

300 g

Capsicum

3 medium, mixed variety, roughly chopped

Bok choy

1 bunch(es), (baby variety), trimmed, coarsely chopped

Light canned coconut milk

200 ml

Dry soba noodles (100% buckwheat)

120 g

Chinese five spice

1 tsp, powder

Vegetable stock cube

1 individual, (to make 600ml vegetable stock)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over high heat. Cook mince, stirring to break up lumps, until browned. Add five spice powder, capsicums and bok choy and cook, stirring for a further 5 minutes.
  2. Stir in coconut milk and stock and bring to the boil. Add soba noodles and simmer for about 5 minutes or until noodles are tender. Season with salt and pepper. Serve.

Notes

Add it: For some heat, add 1 chopped small red chilli with the mince, or sprinkle soup with dried chilli flakes to serve.

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