Rendang Noodle Soup Recipe
- 2 x 220g packs stir fry vegetable medley
- 200g jar rendang curry paste
- 2 x 400ml tins light coconut milk
- 300g pack rice noodles
- 1 lime, cut into wedges
- Halve the broccoli, mangetout and baby corn from 2 x 220g packs Stir Fry Medley, and finely slice the spring onion and chilli. Heat 1 tbsp sunflower oil in a saucepan over a low heat.
- Add a 200g jar Rendang Curry Paste and cook for 1-2 mins until fragrant. Add 2 x 400ml tins Light Coconut Milk, 400ml water, the broccoli, baby corn and most of the sliced chilli. Bring to the boil, then simmer for 6 mins.
- Add the mangetout and most of the spring onion and simmer for 2 mins more.
- Prepare a 300g pack Rice Noodles to pack instructions, then divide between 4 bowls. Ladle over the broth and veg. Scatter with the remaining chilli and spring onion, and serve with Lime wedges for squeezing over.
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