Vegetable & Noodle Soup

Ingredients:

serves 4

  • 2 tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 2 garlic cloves, chopped finely
  • 1 large carrot, cut into thin sticks
  • 1 zucchini, cut into thin sticks
  • 4 oz / 115 g broccoli, cut into florets
  • 1-3/4 pints / 1 litre / 4 cups vegetable stock
  • 14 fl oz / 400 ml / 1-3/4 cups coconut milk
  • 3-4 tbsp. Thai soy sauce
  • 2 tbsp. Thai red curry paste
  • 2 oz / 55 g wide rice noodles
  • 4 oz / 115 g / 3/4 cup mung or soy bean sprouts
  • 4 tbsp. chopped fresh cilantro



( Cooking Chart )

Procedures:

Heat the oil in a wok or large skillet and stir-fry the onion and garlic for 2-3 minutes. Add the carrot, zucchini, and broccoli and stri-fry for 3-4 minutes, until just tender.

Pour in the stock and coconut milk and bring to a boil. Add the soy sauce, curry paste, and noodles, and let simmer for 2-3 minutes, until the noodles have swelled. Stir in the bean sprouts and cilantro and serve immediately.

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