Spicy Chestnut Noodle Soup
On a cold winter’s night, delicious soup is just what you need. Chestnuts add the perfect contrast to this flavourful soup and their flavour is enhanced with a hint of chilli.
250g whole chestnuts, cooked & peeled
2 tbsp good quality red curry paste
1 litre good quality vegetable stock
250g ready to eat udon noodles
1 tbsp fish sauce
1 tbsp sesame oil
1 tbsp grated fresh ginger
3 garlic cloves, finely sliced
2 spring onions, sliced
2 birdseye chillies, thinly sliced
2 bunches baby bok choy, halved
Fresh coriander, chilli and spring onion for garnish
- Place the curry paste and sesame oil in a large saucepan on medium heat. Stir frequently until aromatic then add garlic and ginger. Continue cooking and stirring for a further two minutes.
- Add fish sauce, spring onions, chilli and vegetable stock. Simmer for ten minutes. Add chestnuts and turn heat to low, continuing to cook for a further five minutes.
- Meanwhile, prepare the noodles according to packet instructions and place in the bottom of two large noodle bowls. Top with bok choy.
- Pour soup over the noodles. The hot soup will cook the bok choy leaving it slightly crisp. Garnish with fresh coriander, chilli and spring onions. Serve immediately.