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Peanut butter

Vegan Thai soup with peanut butter

Soupe thaï au beurre de cacahuète


Serves 4 :

  • 80g Peanut 100%

  • 1 red pepper

  • 1 tbsp red curry powder

  • 3 tbsp soy sauce

  • 1 onion

  • 2 tbsp caster sugar

  • 500g prawns

  • 1 lime

  • 2 cloves garlic

  • 400ml coconut milk

  • 5g coriander

  • 10g ginger

  • 1 vegetable stock cube

  • 300g rice noodles

Step 1:

Melt the stock cube in 500ml of water.

Step 2:

Fry the prawns in a little olive oil in a pot until golden brown, set aside.

Step 3:

Add the chopped garlic, chopped onion, thinly sliced carrots and sliced pepper to the pan. Cook for 5 minutes.

Step 4:

Add the curry paste and ginger and stir. Finish with the stock, coconut milk and coriander.

Step 5:

Simmer for 15 minutes. Add the noodles and prawns to the pot and simmer for a further 10 minutes.

Step 6:

Remove from the heat, add a squeeze of lime to taste and divide the broth and noodles between your plates. Garnish with fresh coriander.

Soupe thaï au beurre de cacahuète

Menguy's little extra : For a sweet and savoury touch, our creamy peanut butter will be your best ally!

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