How to Prepare Delicious Creamy Wok Soup

Creamy Wok Soup. Add soya sauce, sesame oil, sambal oelek (it's very spicy so add a little at a time), lime juice and curry. Easy Substitution: Substitute Campbell's® Condensed Cream of Chicken Soup for the Cream of Mushroom Soup. Recipe Note: for a lower sodium dish, use Campbell's® Healthy Request® Condensed Cream of Celery Soup and reduced sodium soy sauce.

Home cooking comfort food, here we come. Everyone knows this type of delicious soup. And this video teaches you how to make some. You can cook Creamy Wok Soup using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Creamy Wok Soup

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

Below are the list of those ingredients. Creamy Wok Soup step by step. Heat wok oil in a wok over high heat. Add finely chopped carrots, finely chopped ginger and rougly chopped mushrooms.

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.

Add squash and thawed peas to wok. Fry for about a minute or until softened. Add water and cover loosely with a lid. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Learn how to make homemade egg drop soup just like you'd order at the Chinese restaurant or buffet!

Tweet

Subscribe to receive free email updates: