This Noodle Soup recipe is a simple and flavorful dish that you can enjoy as a snack or for dinner. With the addition of ginger, garlic, and fresh coriander, its taste is elevated. Coconut milk is also used to give it a richer, creamy texture. It’s a delightful vegetarian dish that’s both wholesome and delicious.
Cuisine: Chinese
Course: Main Course
Diet: Vegetarian
Ingredients:
- 100g Hakka noodles
- 1 carrot, thinly sliced
- 6 green beans, cut into pieces
- 1 garlic clove, finely chopped
- 1-inch ginger, thinly sliced
- 2 Thai red chilies, thinly sliced
- 2 stalks celery, finely chopped
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp red chili sauce
- 1 tsp honey
- 3 cups vegetable stock
- ¼ cup coconut milk
- 2 sprigs fresh coriander, finely chopped
- Salt, to taste
Instructions:
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Cook the noodles: Start by boiling water in a saucepan. Once it comes to a boil, add the noodles and cook until soft. Drain the noodles and rinse them under cold water to stop the cooking process. Transfer them to a bowl and toss with a little oil to prevent sticking.
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Prepare the vegetables: Heat some oil in a wok or skillet. Add ginger, garlic, carrot, celery, and green beans. Season with salt and sauté the vegetables until they’re tender but still crunchy. Be careful not to overcook them.
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Make the soup: To the vegetables, add red chili sauce, rice vinegar, soy sauce, honey, vegetable stock, and coconut milk. Bring the mixture to a boil.
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Combine: Once it starts boiling, add the cooked noodles and fresh coriander. Stir to combine and let everything simmer for a few minutes to allow the flavors to meld together.
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Serve: Turn off the heat and serve the soup hot. This noodle soup is perfect for dinner and can be paired with your favorite salad for a complete meal.
Enjoy your delicious and comforting Noodle Soup with Vegetables!
