DAY 15 of my soup series is a peanut thai noodle soup with fried halloumi and mint π²π± hope you love it!<br /><br />recipe<br />1. cook 4oz Thai rice noodles according to package instructions<br />2. to a Dutch oven or put over medium-high heat add 1 tbsp sesame oil, 1 tbsp minced garlic, 2 tbsp ginger juice, 2 tbsp gochujang, 2 tbsp soy sauce, 4 cups vegetable broth, 1/4 cup peanut butter, and one 14 oz can unsweetened coconut milk<br />3. add 1 cup fresh broccoli florets, 1 cup shredded carrots, 3 tbsp fresh chopped green onion, 1/4 cup fresh chopped cilantro, and 1/4 cup fresh chopped mint<br />4. let simmer for 10 mins until veggies are cooked<br />5. while the soup simmers prepare the air fried halloumi by dicing 4 oz cheese into 1/2” thick cubes<br />6. line the air fryer basket with aluminum foil and place the halloumi pieces in a thin layer (without touching!) into the air fryer basket<br />7. bake at 400F for 8-10 mins until crispy, set aside and let the halloumi cool and harden<br />8. serve the soup by playing Thai noodles into a bowl and drizzle the soup over the noodles<br />9. top with 4-6 halloumi cubes, fresh green onion, mint, crushed cashews, and enjoy!<br /><br />#nutritionbymeagan #soupsthatarebasicallysalads #thaipeanutsoup
