- Recipes
- Veg Lunch
Vegetarian Thai Noodles Soup
 |
Kamini Patel
Jun 18, 2018 |
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PREPARATION TIME
COOKING TIME
SERVES
2-3
PREPARATION LEVEL
Medium
INGREDIENTS
-
½ tbsp oil
½ tbsp minced garlic
7-8 slices of ginger
3-4 white part of the spring onion, quartered
½ tbsp Thai curry paste (yellow or Masaman)
½ cup baby corn
½ cup carrot juliennes
¾ cup chopped spinach
200 ml coconut milk
½ cup water
1 tsp soya sauce
1 tsp rice wine vinegar
1 tsp brown sugar
1 tsp salt
noodles – 1 packet Maggi or 70g noodles (egg noodles are best)
crushed and toasted peanut
toasted sesame seeds
coriander leaves to serve
lemon wedges - 2
DIRECTIONS
Place a medium pot on the stove.
Add the oil and gently fry the garlic, ginger and spring onions.
After a few minutes add the curry paste and give it a good stir.
Then add the carrots and baby corn.
After a few minutes add the coconut milk and water and add the noodles and spinach.
Let the noodles cook in this broth. Add more or less water as required.
Towards the end add soya sauce, sugar and rice wine vinegar and salt.
Cook for another 3-4 minutes.
Pour the soup into two bowls. Garnish with peanuts and sesame seeds and coriander leaves. Add a lemon wedge.
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