Vegetable Coconut Milk Soup with Vermicelli Noodles Recipe
Discover a delightful fusion of flavors and textures in this Vegetable Coconut Milk Soup with Vermicelli Noodles, perfect for a light yet satisfying meal. Bursting with fresh vegetables, aromatic spices, and the creamy richness of coconut milk, this soup is an excellent side dish or a wholesome stand-alone dinner. Let’s delve into the ingredients, nutritional information, and the step-by-step instructions that will guide you to create this deliciously comforting dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vegetable stock | 2 cups |
| Coconut milk (fresh or canned) | 3 cups |
| Lemongrass | 1 stalk |
| Fresh red chilies | 4, slit |
| Coconut sugar | 2 tablespoons |
| Lemon | 1, juiced |
| Soy sauce | 1 tablespoon |
| Carrot (Gajjar) | 1, diced |
| Green zucchini (optional) | 1/2, diced |
| Garlic | 3 cloves, minced |
| Firm tofu | 150 grams |
| Button mushrooms | 6, sliced |
| Coriander (Dhania) leaves | 5 sprigs |
| Ginger | 1 inch, sliced |
| Cherry tomatoes | 3, halved |
| Rice vermicelli noodles (thin) | As required |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 250 |
| Protein | Approximately 10g |
| Carbohydrates | Approximately 30g |
| Dietary Fiber | Approximately 4g |
| Total Fat | Approximately 12g |
| Saturated Fat | Approximately 6g |
| Sodium | Approximately 500mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Cuisine: Asian
- Course: Side Dish
- Diet: Vegetarian
Instructions
To begin making your Vegetable Coconut Milk Soup with Vermicelli Noodles, the first step is to cook the rice vermicelli noodles according to the instructions provided on the packet. This will ensure that they are tender and ready to absorb the delightful flavors of the soup.
While the noodles are cooking, take a saucepan and pour in the vegetable stock. Add minced garlic, sliced ginger, the prepared lemongrass (be sure to trim the woody end and use the tender center part), slit red chilies, freshly squeezed lemon juice, and coconut sugar. Bring this aromatic mixture to a rolling boil over medium heat.
Once the broth is boiling, it’s time to add in the diced carrot, sliced mushrooms, diced zucchini (if using), and firm tofu. Allow the mixture to cook for about one minute, letting the vegetables slightly soften while absorbing the flavors.
Next, gently stir in the coconut milk and soy sauce. This is a crucial step where you should taste the soup and adjust the seasoning to suit your preference. If you prefer a bit more sweetness, you can add a touch more coconut sugar, or if you like it spicier, consider adding an extra chili or a dash of hot sauce.
Continue cooking the soup for an additional 3 to 4 minutes. During this time, the ingredients will meld together, creating a luscious, flavorful broth. Just before you finish cooking, add the halved cherry tomatoes, which will lend a fresh burst of flavor and a splash of color to your dish.
Once everything is beautifully cooked and aromatic, turn off the flame. It’s time to garnish your soup. Serve the soup hot, topped with freshly chopped coriander leaves and the cooked rice vermicelli noodles, allowing the noodles to soak up the rich flavors of the broth.
This Vegetable Coconut Milk Soup with Vermicelli Noodles can be enjoyed as a vibrant side dish or as a light, healthy dinner on its own. Each spoonful is a harmonious blend of spices, creaminess, and texture that is sure to please your palate and warm your soul.
Enjoy your culinary adventure, and savor the wholesome goodness of this delightful dish!
