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Satay Veggie Noodle Soup

With Vegetable Broth Garden Veggie
No Dairy Added Vegan Vegetarian
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
25 mins
Satay Veggie Noodle Soup

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!

Main Meals
Asian inspired
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 

  1. In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
  2. 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. 
  3. 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. 
  4. Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.
  5. Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu