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Satay Veggie Noodle Soup

Satay Veggie Noodle Soup

With Vegetable Broth Garden Veggie

No Dairy Added Vegan Vegetarian

Difficulty

Not too tricky

Serves

Ready in

25 mins

You asked for a delicious and easy meal to mix things up, and we said, ‘We gotchu!’ Get ready to satay-tisfy those cravings with our sensational Satay Veggie Noodle Soup! This soup is a vibrant blend of garlic, ginger, peanut butter, and coconut milk, plus our nutrient-rich Vegetable Broth Garden Vegetable for an extra boost for your immunity, energy, and gut health. Trust us, it’s soup-er easy to fall in love with this one!

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Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

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1 tbsp Vegetable Broth Garden Veggie
2 garlic cloves, grated
1 tsp ginger, grated
1 tbsp olive oil
1 tsp sesame oil
200 ml coconut milk
⅓ cup peanut butter
1 ½ tbsp tamari
1 tbsp maple syrup
4 cups boiling water
1 tbsp chilli oil
Juice of 1 lime juice
2 serves of Ramen noodles (or your choice of noodle)
1 bunch of broccolini, sliced
1 can corn kernels, rinsed and drained
1 bunch choy sum, rinsed well and chopped
3 spring onions, finely sliced
8 ounces tofu - we used satay flavour
1 tsp toasted sesame seeds

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Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Method

In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesame oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter.
Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes.
Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.
Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu

Satay Veggie Noodle Soup

With Vegetable Broth Garden Veggie

No Dairy Added Vegan Vegetarian

Difficulty

Not too tricky

Serves

Ready in

25 mins

Buy The Recipe Products

Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

View in metric

1 tbsp Vegetable Broth Garden Veggie
2 garlic cloves, grated
1 tsp ginger, grated
1 tbsp olive oil
1 tsp sesame oil
200 ml coconut milk
⅓ cup peanut butter
1 ½ tbsp tamari
1 tbsp maple syrup
4 cups boiling water
1 tbsp chilli oil
Juice of 1 lime juice
2 serves of Ramen noodles (or your choice of noodle)
1 bunch of broccolini, sliced
1 can corn kernels, rinsed and drained
1 bunch choy sum, rinsed well and chopped
3 spring onions, finely sliced
8 ounces tofu - we used satay flavour
1 tsp toasted sesame seeds

Buy The Recipe Products

Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Method

In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesame oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter.
Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes.
Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.
Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu