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Recipes,Veg Lunch

Vegetarian Thai Noodles Soup


Jun 18, 2018

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Medium

We all love Thai cuisine but are hesitant to prepare it at home because of the tedious procedures. But we've simplified the preparation of your favourite Thai Noodles Soup with a desi touch to it.

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.

About Kamini PatelFollow On

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The cheerful Kamini Patel is a wizard at quick and easy-to-make global cuisine, dips and bakes. She is also a food blogger, writer, lawyer and communications consultant. Allow her to make your dinner times fuss-free and delicious with wonderful vegetarian recipes.

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