Satay noodle soup

• soy sauce↗1 tbsp tbsp

  plus extra to serve

• peanut butter↗2 tbsp tbsp
• small lime↗1

  zested and juiced

• sesame oil↗1 tbsp tbsp

  plus extra to serve

• spring onions↗2

  sliced diagonally

• red chilli↗1

  thinly sliced

• garlic clove↗1

  crushed

• creamed coconut↗25g g
• dried rice noodles↗1 nest
• large carrot↗1

  cut into long ribbons with a vegetable peeler

Step-by-step instructions

1. 1

   Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.

2. 2

   Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.