Coconut Edamame Noodle soup with Calamari
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
    For the Stir-Fried Calamari
  • 250 g calamari
  • 1 red chilli (chopped)
  • 1 tbsp light soy sauce
  • 1 tbsp olive oil
  • 2 garlic cloves (chopped)
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tbsp cornflour
  • 1/2 tsp sumac powder
    • For the Noodle Soup
  • thumb-sized piece of ginger (chopped)
  • 1 lemongrass trunk (chopped)
  • 3-4 kaffir lime leaves
  • 2 garlic cloves
  • 1 tbsp light soy sauce
  • 1 tbsp olive oil
  • 1/2 brown sugar
  • 1 coriander root (chopped)
  • 400 ml Trident Coconut Milk
  • tsp smoked paprika powder
  • 350 ml Oxo Chicken Stock (prepared as per pack instructions)
  • 200 g courgette (chopped)
  • 120 g capsicum (chopped)
  • 200 g Trident Organic Edamame Noodles (cooked as per pack instructions)
  • Garnish: fresh coriander, fresh chillies, spring onion, 1 piece of lime.
Instructions
  1. Heat 1 tbsp olive oil on a medium to high heat in a large pan. Add the chopped garlic and cornflour and fry until fragrant. Add calamari, chilli, soy sauce, garlic powder, black pepper and sumac. Stir to combine until calamari is well cooked. Set aside.
  2. In a blender, add the lime juice, chilli, ginger, lemongrass, garlic cloves, soy sauce, brown sugar and coriander root. Cover and process until you have a paste.
  3. Heat 1 tbsp olive oil on a medium to high heat in a large pan, then add in the paste and fry until fragrant. Then add in Trident Coconut Milk, Oxo Chicken Stock, smoked paprika powder, kaffir lime leaves. Stir to combine the soup. Add courgette and capsicum and cook for 3-5 minutes.
  4. Cook Trident Organic Edamame Noodles according to pack instructions. In a bowl, combine Trident Edamame Noodles with the soup and top with stir-fried calamari pieces.
  5. Serve with fresh coriander, fresh chillies, spring onion and squeeze a piece of lime. Enjoy!