Coconut Noodle Soup

Coconut Noodle Soup is a rich and aromatic Vegan Thai dish that combines the creaminess of coconut milk with flavorful herbs and spices. This comforting bowl is filled with rice noodles and fresh vegetables, making it a delightful and satisfying meal.

Ingredients

• Rice noodles - 150 grams
• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Mushrooms (sliced) - 100 grams
• Red bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Garlic (minced) - 3 cloves
• Ginger (grated) - 1 tablespoon
• Lime juice - 2 tablespoons
• Soy sauce - 2 tablespoons
• Brown sugar - 1 tablespoon
• Fresh cilantro (chopped) - 2 tablespoons
• Green onions (sliced) - 2 tablespoons
• Chili flakes - 1 teaspoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the rice noodles according to the package instructions, then drain and set aside.
2. In a large pot, heat a little oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
3. Add the sliced mushrooms, red bell pepper, and carrot to the pot, cooking for about 5 minutes until they start to soften.
4. Pour in the coconut milk and vegetable broth, then add the soy sauce, brown sugar, and chili flakes (if using). Stir well and bring to a gentle simmer.
5. Let the soup simmer for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Add the cooked noodles to the soup and stir until heated through.
7. Remove from heat and stir in the lime juice, then serve hot, garnished with fresh cilantro and green onions.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Coconut milk provides healthy fats and may boost heart health.

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