A prefect meal for a warm Spring evening…
Another deliciously light Spring time meal from our good friend Kim’s gorgeous
food blog ‘Kim Likes food’…
I was walking into what looked like a dodgy $2 shop (…as you do) and found that there was
a pretty great Asian grocery store attached to the back of it. It had shelves full of random
ingredients that I couldn’t read but they looked cool, freezers packed with delicious weirdness
and crazy fragrant herbs filling the air. My basket consisted of wontons, edamames, herbs,
noodles & more so I thought – why not throw them all together in a soup and the result was
seriously yum! Super clean and fresh…
2 x large fresh red chili’s
1 x thumb sized* ginger
2 x clove garlic
4 x spring onions
250g x mixed mushrooms
1 x bunch bok choy
200g edamame beans
1 x pack wontons
200g x rice noodles
1/2 cup tamari
2 tbsp toasted sesame oil
2 x veggie stock cubes
1 x litre water
bean sprouts, fresh herbs, toasted sesame seeds, lime
1. Cook the rice noodles & wontons to instructions, dissolve the stock cubes in the water and set aside.
2. In a pot lightly fry the chopped chilli, ginger, garlic, onions and mushrooms in the sesame oil.
3. Add in the tamari, stock, bok choy and simmer for about half an hour.
4. Stir in the rice noodles & wontons to heat through and absorb the flavours.
5. Serve with sprouts, herbs seeds and lime.