Creamy coconut soup with soba noodles
5
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.
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