This is a classic winter warmer fave and super quick.
Coconut noodle soup
Serves 4 – 6.
- One can of coconut milk
- 3 garlic cloves finely chopped.
- 1 inch of fresh ginger finely chopped.
- 1 red chilli pepper (I used a Thai one) finely chopped.
- 3 x egg/wholewheat noodle nests
- Assortment of fresh vegetables chopped: I used mushrooms, sweet potato, onion, yellow peppers and sweetcorn.
- Something leafy and green: pak choi, bok choi, spinach etc.
- A dash of Japanese mirin wine and sriracha – optional
1. Cook the garlic, chilli and ginger in a little vegetable or sesame oil in a large saucepan.
2. Then, pour in your coconut milk. Refill the can up to the top with water to get out any bits of coconut milk that were left behind and pour into the pan – I did this two times and this gives a good amount of water. Add your mirin wine and/or sriracha if using.
3. Add your vegetables (ignoring the leafy greens and noodles for now) and cook for around 10 minutes bringing the soup to the boil. This is to ensure that the sweet potatoes are cooked – if no sweet potatoes involved then you can add the noodles as well at this initial stage and you only need to cook it for 4 – 5 minutes.
4. Add the noodles and cook for around 3 minutes (depending on noodle cooking time).
5. Add your leafy greens at the last minute and cook until just wilted.
6. Serve and add some hot sauce or other condiments as you like.