I love the thick, slurpy udon noodles but you can add your own favourite. Use any combination of the topping suggestions listed below.
Serves: 4-6
INGREDIENTS
2 tablespoons vegetable oil
1 tablespoon sesame oil
800 grams (about 2 large) sweet potato, peeled and grated
4 spring onions, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon sea salt
¼ cup yellow curry paste
4 cups vegetable stock or water
400ml tin coconut milk
2 x 250 gram packets udon noodles
METHOD
Heat both oils in a large saucepan and add the sweet potato, spring onions, ginger, garlic and salt and stir together. Stir in the curry paste, stock or water and coconut milk. Bring to the boil then reduce the heat. Cover the pot and simmer for 20 minutes.
Purée with an immersion blender and season with salt if needed.
Cook the udon noodles following the instructions on the packet.
To serve: Divide the noodles among bowls and ladle over the soup. Add toppings of choice.
Topping suggestions: finely shaved red cabbage, sliced chillies, coriander and mint, chopped roasted nuts, sliced spring onions, chilli flakes, shaved coconut, toasted pumpkin and sunflower seeds.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!