Creamy Wok Soup

• 3/4 tbsp wok oil
• 2 carrots
• 1 cup shiitake mushrooms
• 1 cm ginger root, peeled
• 2 cup hokkaido squash, peeled and diced
• 200 grams peas, thawed
• 2 cup water (approximately)
• 3/4 tbsp soy sauce
• 3/4 tbsp sesame oil
• 1/2 tsp (or to taste) sambal oelek (spicy chili sauce)
• 1 squeeze of lime juice
• 2 tsp curry
• 150 grams rice noodles
• 1 scallion, finely chopped
• 1 fresh chili, finely chopped
• 1 coconut milk

1. Heat wok oil in a wok over high heat
2. Add finely chopped carrots, finely chopped ginger and rougly chopped mushrooms.
3. Fry until nicely browned
4. Add squash and thawed peas to wok.
5. Fry for about a minute or until softened
6. Add water and cover loosely with a lid.
7. Simmer for about 20 minutes or until the squash softens and some of the water evaporates.
8. Soup should be creamy
9. Add soya sauce, sesame oil, sambal oelek (it's very spicy so add a little at a time), lime juice and curry
10. Add the rice noodles to the boiling soup, take immediately off heat and cover tightly with a lid
11. Serve with chopped chili and scallion.
12. Pour some coconut milk if desired

oil, carrots, shiitake mushrooms, ginger root, hokkaido squash, peas, water, soy sauce, sesame oil, sambal oelek, lime juice, curry, rice noodles, scallion, fresh chili, coconut milk

Taken from cookpad.com/us/recipes/345214-creamy-wok-soup (may not work)