Stir-fry noodles with scampi in sweet and sour sauce
Easy
Serve hot
Thai soup with curry and coconut
Easy
Serve hot
Print recipe
Ingredients
- Soba Noodles (ref. A28) - 4 nests (200 g)
- Thai Curry H39 - 100 g
- Chicken broth - 150 ml
- Carrot (half slices) - 25 g
- Red, green and yellow bell pepper (strips) - 25 g
- Snow peas - 25 g
- Sliced onion - 10 g
- Young minced onion (garnish) - pinch
- Coriander leaf (garnish) - 3 to 5 leaves
- Lime (garnish) - 1/4 pc.
- Salt and pepper
Preparation
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Ingredients
- Soba Noodles (ref. A28) - 4 nests (200 g)
- Thai Curry H39 - 100 g
- Chicken broth - 150 ml
- Carrot (half slices) - 25 g
- Red, green and yellow bell pepper (strips) - 25 g
- Snow peas - 25 g
- Sliced onion - 10 g
- Young minced onion (garnish) - pinch
- Coriander leaf (garnish) - 3 to 5 leaves
- Lime (garnish) - 1/4 pc.
- Salt and pepper
Thai soup with curry and coconut
Preparation
Blanch the vegetables (carrots, peppers, snow peas) and stop the cooking process in ice water.
Heat the Thai Curry H39 sauce in a fondue pot and add the chicken stock. Mix everything and stop heating just before boiling point. Adjust seasoning if necessary.
Reheat the Soba Noodles for 75 sec. in lightly salted boiling water and drain.
Heat the vegetables in the stock while reheating the noodles.
Pour a ladle of boiling water into the bowl to warm it up and empty it. Arrange the noodles on the bottom of the hot bowl and add the stock and vegetables. Garnish with the finely chopped spring onions, the coriander leaves and the lemon quarter.
Cold line preparation
Blanch the vegetables (carrots, peppers, snow peas) and stop the cooking process by immersing them in ice water. Drain the vegetables and set aside in a cold room.
Mix the Thai Curry H39 sauce with the chicken stock in a pan or other container. Adjust the spices if necessary.
Put the stock in one bowl, and the vegetables and noodles in another one together with the garnish (spring onions, coriander leaves and lemon). The customer will then heat the broth and then the noodles before mixing.