Veggie and noodles soup

INGREDIENTS

• ½ tsp salt
• 1½ tbsp soy sauce
• 2 tbsp peanut butter
• 1 lime
• 1 tbsp sesame oil
• 2 spring onions
• 1 red chili pepper
• 1 clove of garlic
• 1 oz coconut cream
• 1 rice noodles
• 1 carrot

TOOLS

• 1 zester
• 1 squeezer
• 1 spoon
• 1 knife
• 1 crusher
• 1 vegetable peeler
• 1 bowl
• 1 pan
• 1 serving bowl

Zest lime with a zester.

Squeeze zested lime with a squeezer.

Chop spring onions and red chili pepper, then peel garlic.

Crush garlic.

Peel carrots with a vegetable peeler into long ribbons.

Combine soy sauce, peanut butter, lime zest, and lime juice in a bowl with a spoon to get a soy mixture.

Heat sesame oil in a saucepan. Stir in half of the spring onions, half of the red chili peppers, garlic, and 0.15 tsp of salt with a spoon. Cook for 3 minutes, then add 1.9 cups of water, and coconut cream. Next, add the soy mixture and stir for 3 minutes. Mix in rice noodles, half of the carrots, and a quarter tsp of salt. Cook for 5 minutes and turn off the heat. Add the remaining spring onions, red chili peppers, carrots, and 1 tbsp of soy sauce. Transfer the veggie soup with egg noodles to a serving bowl.

It’s ready to be served !