I love curry’s and when I came across this recipe I just had to make it! When making a recipe you’re really looking forward to, it’s always exciting to find out if it tastes just as good as you expected it to taste. I must say; this recipe totally delivered! Definately making this again some time soon! It tasted fabulous and was super easy to make as well.
The basis of the soup is vegetable stock and a can of coconutmilk! This makes the soup super soft and creamy and it is a good counterweight for the spices used in the soup. The soup is filled with lots of yummy seasonings suchs as green curry paste, red chilli pepper, ginger and heeps of fresh coriander. Just add the noodles and some veggies and you have a fantastic, saturating lunch!
Eastern Noodle Soup.
- Can coconutmilk (400 ml)
- 400 ml vegetable stock
- 250 grams of sugarsnaps
- 250 grams of woknoodles (cooked)
- 1 tbsp of green curry paste
- 2 cm of ginger (peeled en cut into thin slices)
- 1 red chilli pepper (sliced into rings)
- 2 hands full of fresh coriander (chopped)
- 1 lime (sliced in wedges)
Add the coconutmilk, vegetable stock, green curry paste, chilli pepper, ginger and coriander (save some as a garnish) in a soup pot, stirr well and bring to the boil. Add the woknoodles and the sugarsnaps and boil until the sugarsnaps are done (preferably with a little bite!).
Serve with a few wedges of lime and garnish with the rest of the fresh coriander.