Spicy coconut more-than noodle soup

By Elisa Booker

September 16, 2017

Fragrant, spicy, all round delicious meal

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 2 large mains with leftovers

Ingredients

2 nests rice noodles

2 tsp oil

2 birds eye chillies

1 inch ginger chopped

2 lemongrass stalks chopped

2 shallots chopped

300 ml coconut milk (or more if less heat preferred)

1 lime

600ml veggie stock

2 tbsp vegan fish sauce (see separate recipe)

1 tbsp brown sugar

1/2 pack mushrooms

puffed tofu (tofu squares tossed in corn flour and fried til golden)

2 handfuls baby spinach

Coriander to serve

Directions

1Fry the shallots, ginger and chillies in oil in pan for two minutes

2add lemon grass and cook for further few minutes until fragrant

3add mushrooms and veggie stock - bring to boil

4Add fish sauce and sugar and gently simmer for 5 minutes

5Add coconut milk and simmer for further 5 minutes

6Add lime and check for taste - add more coco milk if too spicy / add chillies if more heat required

7Cook rice noodles and add to the soup

8Add spinach and wilt

9Serve in large bowls, top with the tofu puffs and chopped coriander

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