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🍲 Creamy Udon Soup with Coconut and Vegetables

385 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc
• ginger, fresh 10 g
• mushrooms, brown 250 g
• zucchini 1 pc
• spinach leaves 200 g
• organic limes 1 pc
• spring onions 3 pc
• oil 2 tbsp
• curry paste, red 1 tbsp
• coconut milk 400 ml
• vegetable broth 500 ml
• Udon noodles 300 g
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Peel the garlic and ginger. Finely chop both ingredients.
2. 2. Clean the mushrooms if necessary with a kitchen towel. Cut them into quarters.
3. 3. Wash the zucchini. Trim the ends. Halve it lengthwise and slice it.
4. 4. Wash the spinach. Let it drain well in a sieve.
5. 5. Halve the lime. Juice one half. Cut the other half into four wedges.
6. 6. Wash the spring onions. Remove the roots. Slice the white and green parts into separate rings.
7. 7. Heat the oil in a pot over high heat.
8. 8. Sauté the garlic, ginger, mushrooms, zucchini, and white spring onion rings for about 3 minutes.
9. 9. Stir in the curry paste. Cook everything for another 2 minutes.
10. 10. Deglaze with the coconut milk. Then add the broth.
11. 11. Add the Udon noodles to the soup. Simmer over medium heat for about 8 minutes.
12. 12. Season the soup with salt and pepper. Add the fresh lime juice.
13. 13. Add the spinach to the soup. Let it wilt for about 2 minutes.
14. 14. Serve the soup garnished with the lime wedges and the green spring onion rings.

Nutrition per serving

• kcal: 385
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 49 g