This soup comes together in about 15 minutes (or less) and is packed with flavor thanks to the seasoning packets from our Momofuku noodles. We recommend the Spicy Chili or Tingly Chili noodles (the coconut milk mellows the heat) but you can use any flavor. If using the Sweet & Spicy noodles, omit the Momofuku Chili Crunch Hot Honey. Feel free to enrich your soup as you like: shredded roast chicken, roasted sweet potatoes, shrimp, etc. Serves 3.
Ingredients
- 1 l chicken (or vegetable) broth
- 400 ml canned coconut milk
- 60 g creamy peanut butter
- 30 ml Momofuku Chili Crunch Hot Honey (or agave syrup)
- 30 ml fresh lime juice
- 30 ml Momofuku Soy Sauce
- 2 packets packages of Momofuku noodles (recommended: Spicy Chili or Tingly Chili)
- 30 g baby spinach
- to taste cilantro (optional)
- 2 pieces green onions, sliced
- to taste Momofuku Chili Crunch (optional)
Method
- In a large pot over medium heat, heat the broth, coconut milk, peanut butter, Chili Crunch Hot Honey, lime juice, and soy sauce.
- Add the seasoning packets from the Momofuku noodles and stir.
- Bring the mixture to a simmer, stirring until the ingredients are well dissolved and the mixture is smooth.
- Taste the broth and adjust the seasoning with a little more soy sauce or Chili Crunch Hot Honey if necessary.
- Just before serving, increase the heat and bring to a boil.
- Add the noodles and cook for 2 minutes.
- Remove from the heat and ladle the soup into bowls.
- Top with the baby spinach so it wilts into the hot broth, then sprinkle with cilantro and green onions.
- Drizzle with Momofuku Chili Crunch if desired.
Nutrition
Per serving
- Energy
- 524.9 kcal
- Protein
- 12.66 g
- Carbohydrate
- 37.06 g
- Fat
- 36.48 g
- Fibre
- 2.99 g
- Calcium
- 39.45 mg
- Iron
- 5.14 mg
- Magnesium
- 104.37 mg