Vegetable Coconut Milk Soup With Vermicelli Noodles Recipe
Total Time: 30 minutes
Cuisine: Asian
Ingredients:
- coconut sugar
- salt
- vegetable stock
- red chillies
- tofu firm
- lemongrass stalk
- ginger
- rice vermicelli noodles (thin)
- button mushrooms
- soy sauce
- carrot
- coconut milk canned
- lemon
- cloves garlic
- coriander (dhania) leaves
- green zucchini
- cherry tomato
Instructions:
- To begin making the Vegetable Coconut Milk Soup With Vermicelli Noodles recipe, firstly cook the vermicelli noodles as per the instructions given on the packet
- Bring vegetable stock, garlic, ginger, lemon grass, chilles, lemon and sugar to a boil in a saucepan
- Once it is boiled, add the carrots, mushrooms, zucchini and tofu and let it cook for a minute
- Make sure that while prepping the lemon grass, you remove the woody bit at the bottom and use up the centre part of the stalk
- After a minute, add coconut milk and soy sauce
- Taste it and adjust the seasoning according to your preferred taste
- Cook for about 3-4 minutes and then add the tomatoes right at the end before turning off the flame
- Once it is done, garnish it with coriander and top it with the cooked vermicelli noodles
- Serve Vegetable Coconut Milk Soup with Vermicelli Noodles as a side dish or you can even have it on its own for light and healthy dinner