Tuesday, 19 July 2016

Thai style coconut soup with rice noodles and courgetti



Okay so I actually made this soup last week but I've been too busy/lazy to post until now. Also, my laptop seems to be on the way out.. so every time I start to make a new post I end up so infuriated I have to switch it off and walk away before it comes to a sticky end. Random cursor freezing/movement = hello maddening rage. 

ANYWAY. This soup is totally easy and delicious. I actually made it twice last week - the second time I added tofu cubes and replaced the (white) rice noodles for brown rice noodles. Tofu is a great addition - I didn't bother to fry/bake it, I simply cut it into cubes and added to the broth. 

This recipe yields 4 servings.

Ingredients
  • 4 servings of rice noodles, prepared per package instructions
  • 3 tbsp of green curry paste, check for fish sauce if you're veggie/vegan - I used this one
  • 4 cloves of garlic, grated
  • 1 thumb sized piece of ginger, grated
  • 4 cups of vegan chicken stock 
  • 2 fresh stalks of lemongrass, bash these a bit to release the aromatic oils
  • 3 kaffir lime leaves
  • 5 coriander stems (save the leaves for garnishing)
  • 1 400 ml tin of coconut milk
  • Juice of 1 lime
  • 3 tbsp of liquid aminos (or soy sauce/tamari)
  • 2 carrots, thinly sliced
  • 1 head of pak choi, cut into wide pieces
  • 6 chesnut mushrooms, sliced
  • ½ a pack of beansprouts
  • 1 courgette, spiralized

Method
Place the curry paste in a large saucepan over medium heat - fry this for a couple of minutes to release the flavours. Add grated garlic and ginger and fry for another minute. Pour in vegan chicken stock and add bashed lemongrass, kaffir lime leaves and coriander stems. Reduce heat to medium-low and let this simmer for around 20-30 minutes, the longer you simmer the more aromatic your broth will be - this is a good thing!! 

Once you're finished simmering the broth, remove lemongrass, coriander stems and lime leaves. Add coconut milk, liquid aminos, lime juice and carrots and simmer on medium heat until carrots have begun to soften - around five minutes. Add mushrooms and simmer for a further five minutes. Finally, add pak choi and beansprouts and simmer for two minutes. 

Divide rice noodles and courgetti between four bowls and ladle over broth. Garnish with coriander leaves and enjoy! 
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