Peanut noodle soup

Serves 2 (double up for the freezer)

Peanuts are incredibly rich in protein but are not well known for their exceptional Resveratrol content.  Resveratrol is a wonderful compound that can be supportive of estrogen metabolism, whilst also being cardioprotective, anticarcinogenic, antiviral, neuroprotective and anti-inflammatory. It is a very promosing compound.  If the peanuts are boiled this gives rise to an even higher Resveratrol content!  

Ingredients:

• 1 small onion, sliced thinly

• 1 orange pepper, deseeded and sliced thin

• 2 cloves of garlic, sliced

• 1 thumb sized piece of ginger, minced

• 1 tsp ground turmeric

• 1 tsp curry powder

• 1 lime leaf 

• 1/2 can light coconut milk

• 1 cup vegetable stock

• 2 tbsp smooth peanut butter

• 1/2 lime, juice of

• 1 tsp miso paste

• 1 tbsp tamari 

• 6 shiitake mushrooms, sliced

• 1 packet of konjac noodles

• ¼ cup organic whole peanuts

• Sea salt and black pepper to season

To serve

• Shredded carrot/courgette

• Sesame seeds

• Crispy onions

• Furkake seasoning 

• Spring onions, sliced

  
  

Instructions:

1. Start by heating a little EVOO in a frying pan on a low heat, and fry the onion, pepper, ginger and garlic for 2-3 minutes.

2. Add the turmeric, curry powder, lime leaf, seasoning, stock and coconut milk.

3. Mix the peanut butter, lime juice, miso and tamari in a small dish. Add a splash of hot water to make a smooth paste and add this to the soup mixture; along with the whole peanuts and mushrooms.  Allow to boil for 10 minutes.  

4. Add the konjac noodles and allow to cook for 2-3 minutes before serving with your choice of toppings.