Veggie packed fish udon curry soup

Jacqueline Alwill

Brown Paper Nutrition

This recipe packs 3.5 serves (per person) of your recommended daily intake of vegetables in EACH BOWL it’s wholesome, quick to prep and tastes epic. Watch how to make it HERE.

Serves 2

140g dried udon
400ml coconut milk
400ml water + 1 stock cube or 400ml veggie stock
1 tbsp yellow curry paste (I like this as it’s mild)
2 tbsp tamari or soy sauce
1 sheet nori cut into small pieces
1-2 cups finely sliced red capsicum, seeds removed
2 cups trimmed + finely sliced snow peas
1 cup frozen or fresh corn kernels
1 cup edamame beans
400 ling or firm white fish, cut into 2-3cm pieces
3-4 shallots, finely sliced
handful coriander
Extra chilli if desired

Cook udon according to packet instructions, rinse, drain, set aside. Heat a large saucepan on medium heat, add coconut oil, stock curry paste and soy/tamari, whisk and bring to a boil. Add veggies, fish and udon to the pan, ensure they are covered with the liquid. Cover and cook for 5 minutes or until fish is cooked through. Divide between bowls and serve topped with coriander and spring onions.