Thai-style vegetable soup with curry and coconut milk
For 4 people:
- 100g soy sprouts
- 50g “peephole ears” mushrooms (which can be bought dehydrated and before cooking soaked in water for 10 minutes)
- 2 carrots
- ½ teaspoon yellow curry powder (ours is very hot ^^)
- 600 ml coconut milk
- 200 ml water
- 2 sticks of lemongrass
- 150 gr rice noodles
- For the garnish: a few fresh spinach leaves, some coriander, and mint
- 1 lime
- Salt & pepper
- Some black sesame seeds
Start by cooking the rice noodles according to the instructions on the package. Our little trick how not to get overcooked noodles is to put them into the boiling water and then immediately cut off the heat! Drain and set aside in a bowl.
Meanwhile, peel the carrots, and cut them into the sticks (about 5-6 cm long).
Wash the soy sprouts, chop the coriander, and mint.
Finally, wash the lemongrass, peel the first 2 leaves off and cut the rest lengthwise in 2 by removing the hardest part and the top of the stem. Put aside.
In a large saucepan, heat the sunflower oil over medium heat, then fry the carrots, mushrooms and soya sprouts for about 5-6 minutes.
Add salt, pepper and curry. Mix it all with a wooden spoon!
Now pure over the vegetables the coconut milk and water, and add the lemongrass sticks (these will help to infuse). Simmer over low heat for about 20 minutes and remove the lemongrass sticks at the end.
Now all you have to do is serve! Put some rice noodles in the bottom of your bowl, pour the soup on the top, and garnish with the coriander, mint, spinach leaves, black sesame seeds and a dash of lime juice !
It’s a very easy way to do an Asian style soup 😉
And at the end the meal to finish with a sweet touch, we have a Funky Veggie ball with Coconut (and this time, to know their recipe, you have to go to the e-shop 😉
Et voilà !
Collaboration with the brand Funky Veggie