Sort ingredients
datumarkin
QR Code
Listen
Pdf
Chop the mushrooms into bite-sized pieces.
Dice 1 red onion and chop the parsley. Slice the leek into thin rounds. Place the mushrooms, red onion, parsley, and leek together in a bowl and set aside.
On a separate cutting board, dice the remaining red onion, garlic, and chili pepper. Remove chili seeds as desired for less heat.
Heat 1–2 tablespoons of sunflower oil in a soup pot over medium heat. Add the diced red onion, garlic, and chili pepper. Sauté for about 1 minute until fragrant.
Add the curry powder to the pot and stir for 30 seconds to release its aroma.
Add the mushroom mixture to the pot. Stir well and cook for 4 minutes, allowing the vegetables to soften.
Add 200–250 mL water, the bouillon cube, and the coconut milk. Stir well and bring the soup to a simmer. Let it simmer gently for 7 minutes. Adjust water as needed for your preferred soup consistency.
While the soup simmers, chop the fresh coriander and peanuts.
Add the udon noodles and soy sauce to the pot. Stir well and cook for 1–2 minutes to heat the noodles through. Season with salt and pepper to taste.
Turn off the stove and ladle the soup into two bowls. Top with coriander, peanuts, and crispy fried onions (Optional: Serve with lime wedges, a drizzle of sesame oil, or a dash of sriracha for extra flavor.)