Coconut Noodle Vegetable Soup Recipes

Steps:

• Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
• Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.

Steps:

• For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
• For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
• For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
• Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.

Steps:

• Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
• Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
• Add the stock, coconut milk, lemongrass and turmeric.
• Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
• To serve, place a small handful of bean sprouts in the bottom of each bowl.
• Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.