Vegetable Coconut Milk Soup With Vermicelli Noodles Recipe
A vegetarian Asian recipe with vegetable stock, coconut milk - fresh or canned, lemongrass - stalk. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 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
vegetable stock(2 cups)coconut milk - fresh or canned(3 cups)tablespoons coconut sugar(2)rice vermicelli noodles (thin) - as required - 2
Bring vegetable stock, garlic, ginger, lemon grass, chilles, lemon and sugar to a boil in a saucepan
vegetable stock(2 cups)tablespoons coconut sugar(2)lemon - juiced(1)soy sauce(1 tablespoon)cloves garlic - minced(3)inch ginger - sliced(1) - 3
Once it is boiled, add the carrots, mushrooms, zucchini and tofu and let it cook for a minute
carrot (gajjar) - diced(1)green zucchini - diced (optional)(1/2)tofu - firm(150 grams)button mushrooms - sliced(6) - 4
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
lemongrass - stalk(1)lemon - juiced(1) - 5
After a minute, add coconut milk and soy sauce
coconut milk - fresh or canned(3 cups)tablespoons coconut sugar(2)soy sauce(1 tablespoon) - 6
Taste it and adjust the seasoning according to your preferred taste
salt - to taste - 7
Cook for about 3-4 minutes and then add the tomatoes right at the end before turning off the flame
cherry tomatoes - halved(3) - 8
Once it is done, garnish it with coriander and top it with the cooked vermicelli noodles
sprig coriander (dhania) leaves(5)rice vermicelli noodles (thin) - as required - 9
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
vegetable stock(2 cups)coconut milk - fresh or canned(3 cups)tablespoons coconut sugar(2)rice vermicelli noodles (thin) - as required
Rate this recipe
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Vegetable Coconut Milk Soup With Vermicelli Noodles Recipe
A vegetarian Asian recipe with vegetable stock, coconut milk - fresh or canned, lemongrass - stalk. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
9 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
vegetable stock(2 cups)coconut milk - fresh or canned(3 cups)tablespoons coconut sugar(2)rice vermicelli noodles (thin) - as required - 2
Bring vegetable stock, garlic, ginger, lemon grass, chilles, lemon and sugar to a boil in a saucepan
vegetable stock(2 cups)tablespoons coconut sugar(2)lemon - juiced(1)soy sauce(1 tablespoon)cloves garlic - minced(3)inch ginger - sliced(1) - 3
Once it is boiled, add the carrots, mushrooms, zucchini and tofu and let it cook for a minute
carrot (gajjar) - diced(1)green zucchini - diced (optional)(1/2)tofu - firm(150 grams)button mushrooms - sliced(6) - 4
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
lemongrass - stalk(1)lemon - juiced(1) - 5
After a minute, add coconut milk and soy sauce
coconut milk - fresh or canned(3 cups)tablespoons coconut sugar(2)soy sauce(1 tablespoon) - 6
Taste it and adjust the seasoning according to your preferred taste
salt - to taste - 7
Cook for about 3-4 minutes and then add the tomatoes right at the end before turning off the flame
cherry tomatoes - halved(3) - 8
Once it is done, garnish it with coriander and top it with the cooked vermicelli noodles
sprig coriander (dhania) leaves(5)rice vermicelli noodles (thin) - as required - 9
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
vegetable stock(2 cups)coconut milk - fresh or canned(3 cups)tablespoons coconut sugar(2)rice vermicelli noodles (thin) - as required
Rate this recipe
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