Thai coconut soup, rich flavors (Print Version)
# Ingredients:
→ Soup Base
01 -
Rice noodles - 150 g
02 -
Water - 750 ml (3 cups)
03 -
Vegetable stock - 1 cube or 1 tablespoon powder
04 -
Small onion - 1, chopped
05 -
Fresh ginger - A little piece, grated
06 -
Olive oil - 2 tablespoons
→ Flavor Boosters & Spices
07 -
Thai red curry paste - 1 teaspoon or 1 tablespoon (optional)
08 -
Coconut milk or cream - 300 ml (about 1 1/4 cups)
09 -
Lemongrass - 1 stalk, finely sliced
10 -
Salt - to taste
11 -
Black pepper - to taste
→ Toppings
12 -
Fresh cilantro - 1 small bunch
13 -
Limes - 2 whole ones
# Instructions:
01 -
In a pot of boiling water, cook the noodles for 1–2 minutes. Drain them, rinse with cold water, and set aside.
02 -
Heat up the water in a saucepan. Add the stock cube and let it dissolve. Keep it ready.
03 -
Use another pan to sauté the chopped onion and grated ginger in the olive oil until they turn lightly golden.
04 -
Stir in the curry paste, then add the veggie stock. Pour in the coconut milk, toss in the lemongrass slices, and season with salt and pepper.
05 -
Let it all simmer gently for about 5 minutes.
06 -
Place the noodles in serving bowls, ladle the soup on top, sprinkle fresh cilantro, and finish by squeezing half a lime over each bowl.
# Notes:
01 -
This is a light and fragrant Thai soup.
02 -
You can serve it warm or at room temperature.
03 -
It stays fresh in the fridge for up to 2 days.
04 -
Can be adjusted for a vegetarian or vegan diet.