Recipe: Tasty Creamy Wok Soup

Creamy Wok Soup. In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger. Prepare restaurant style creamy and tasty soup at home. Jump to the Creamy Vegetable Soup Recipe or watch our recipe video showing you how we make How to Make Quick and Easy Creamy Vegetable Soup.

The most dipped-into pot in the Chinese buffet. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine Note: Creamy Chicken Soup is delicious served over baked potatoes. *Note: A variation: Potatoes. Jump To Recipe • Print Recipe. You can cook Creamy Wok Soup using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy Wok Soup

1. You need 3/4 tbsp of wok oil.
2. You need 2 of carrots.
3. Prepare 1 cup of shiitake mushrooms.
4. It's 1 cm of ginger root, peeled.
5. Prepare 2 cup of hokkaido squash, peeled and diced.
6. You need 200 grams of peas, thawed.
7. It's 2 cup of water (approximately).
8. Prepare 3/4 tbsp of soy sauce.
9. It's 3/4 tbsp of sesame oil.
10. You need 1/2 tsp of (or to taste) sambal oelek (spicy chili sauce).
11. Prepare 1 of squeeze of lime juice.
12. It's 2 tsp of curry.
13. Prepare 150 grams of rice noodles.
14. You need of garnish (all optional).
15. It's 1 of scallion, finely chopped.
16. You need 1 of fresh chili, finely chopped.
17. Prepare 1 of coconut milk.

I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have. You can either make this with noodles or dumplings, or leave them out. We like our soup salty, so adjust that to your taste.

Creamy Wok Soup instructions

1. Heat wok oil in a wok over high heat.
2. Add finely chopped carrots, finely chopped ginger and rougly chopped mushrooms. Fry until nicely browned.
3. Add squash and thawed peas to wok. Fry for about a minute or until softened.
4. Add water and cover loosely with a lid. Simmer for about 20 minutes or until the squash softens and some of the water evaporates. Soup should be creamy.
5. Add soya sauce, sesame oil, sambal oelek (it's very spicy so add a little at a time), lime juice and curry.
6. Add the rice noodles to the boiling soup, take immediately off heat and cover tightly with a lid.
7. Serve with chopped chili and scallion. Pour some coconut milk if desired.

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