Vegetable Coconut Milk Soup With Vermicelli Noodles Recipe

Ingredients

• 2 cups Vegetable stock
• 3 cups Coconut milk fresh or canned
• 1 Lemongrass stalk, bashed and chopped.
• 4 Fresh Red chillies slit
• 2 tablespoons Coconut Sugar
• 1 Lemon juiced
• 1 tablespoon Soy sauce
• 1 Carrot (Gajjar) diced
• 1/2 Green zucchini diced (optional)
• 3 cloves Garlic minced
• 150 grams Tofu firm, cubed
• 6 Button mushrooms sliced
• 5 sprig Coriander (Dhania) Leaves
• 1 inch Ginger sliced
• 3 Cherry tomatoes halved
• Rice Vermicelli Noodles (Thin) as required
• Salt to taste

Steps

1. To begin making the Vegetable Coconut Milk Soup With Vermicelli Noodles recipe, firstly cook the vermicelli noodles as per the instructions given on the packet.
2. Bring vegetable stock, garlic, ginger, lemon grass, chilles, lemon and sugar to a boil in a saucepan. Once it is boiled, add the carrots, mushrooms, zucchini and tofu and let it cook for a minute.
3. Make sure that while prepping the lemon grass, you remove the woody bit at the bottom and use up the centre part of the stalk.
4. After a minute, add coconut milk and soy sauce. Taste it and adjust the seasoning according to your preferred taste.
5. Cook for about 3-4 minutes and then add the tomatoes right at the end before turning off the flame.
6. Once it is done, garnish it with coriander and top it with the cooked vermicelli noodles.
7. Serve Vegetable Coconut Milk Soup with Vermicelli Noodles as a side dish or you can even have it on its own for light and healthy dinner.