Lemongrass and Coconut Noodle Soup #vegan #vegetarian #soup #breakfast #lunch

People normally ask me where I get my musings from for plans, and this particular one came in the wake of eating a tasty lemongrass noodle soup at an Asian restaurant two or three months back. I've been focused on recreating the flavors starting now and into the foreseeable future and I'm finally so happy to confer this recipe to you!

The juices is embedded with ginger, garlic, lemongrass, lime juice, bean stews and toasted flavors. All around the base resembles the veggie lover red curry stick I made starting late, anyway to some degree all the more overpowering on the citrus ;). Rather than making a curry, the supply of this soup is a mix of coconut milk and vegetable juices to give it a not too bad pitiful, yet rich surface.

This too much direct soup is completely squeezed with citrus flavors and unprecedented surface. It's a very straightforward recipe to make at home and I guarantee you'll worship it!
Lemongrass and Coconut Noodle Soup #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Spinach Artichoke Pasta #vegan #vegetarian #soup #breakfast #lunch

  • Soup Base
  • 1 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 3 cloves garlic
  • 1 stalk Lemon Grass
  • 1 inch Piece of Fresh Ginger
  • Juice of 1 Lime
  • 2 Red Chillis (I used medium but you can use hotter if you like lots of spice!)
  • 2 tsp Soy Sauce (or sub tamari for a gluten free option)
  • Everything Else
  • 1 (200g) block Tofu
  • 1 Carrot
  • 1 Red Onion
  • 1 Red Pepper
  • 2 cups (170g) Mushrooms
  • 1 (400g) can Coconut Milk
  • 2 cups (550ml) Vegetable Broth
  • 200 g Rice Noodles (dry weight)
  • 1 Spring Onion
  • 1 handful Fresh Coriander
  • Sesame Seeds for garnish
  • Vegan Lemongrass Coconut Noodle Soup. Absolutely packed full of flavour and texture!
  1. First make the base for the soup. Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant. Peel the ginger and chop the woody part off of the lemongrass stalk. Chop everything into small chunks and place into a blender. Blend for 1 minute or until completely smooth.
  2. Chop the tofu into 1 inch chunks and fry for 3-4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown. Take off the heat and set aside.
  3. Chop the carrot, red onion and red pepper into strips that are roughly the same size. This will help them cook evenly. Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally. Add the coconut milk and vegetable brother and bring to a simmer.
  4. While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just boiled water. Let sit for 10 minutes. After 10 minutes, drain.
  5. Slice the mushrooms and fry in a small pan until golden brown. Then Slice the spring onion into thin slices.
  6. Assemble the soup by first placing some rice noodles in the bottom of a dish, then topping with some of the soup mixture, some tofu, mushrooms and fresh spring onion. Sprinkle on a few sesame seeds if desired.
Read more our recipe German Cucumber Salad #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2SU0zwn

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