Creamy coconut soup with soba noodles
Extra lean beef mince, raw
3 medium, mixed variety, roughly chopped
1 bunch(es), (baby variety), trimmed, coarsely chopped
Light canned coconut milk
Dry soba noodles (100% buckwheat)
Chinese five spice
1 tsp, powder
Vegetable stock cube
1 individual, (to make 600ml vegetable stock)
1 x 3 second spray(s)
- 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.
- 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.