Rice Noodle Soup
Soups • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Rice Noodles 5 oz
- Coconut Oil 1 tablespoon
- Onion 1 head
- Garlic 3 cloves
- Coconut Milk 10 fl oz
- Water 10 fl oz
- Carrots 2 pieces
- Brussels Sprouts 6 pieces
- Broccoli 15 fl oz
- Tofu 10 oz
- Curry Powder 2 tablespoons
- Grated Ginger 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the onion, broccoli, and Brussels sprouts. Crush the garlic with a press. In a deep skillet with a small amount of coconut oil, sauté the onion, garlic, and ginger for 5–7 minutes until the onion becomes translucent.
Step 2
Add the coconut milk and water, bringing the mixture to a boil. Add the curry powder and mix well.
Step 3
Slice the carrots into rounds and add them to the soup. Cook for another 5 minutes.
Step 4
Then add the broccoli and simmer for another 3 minutes.
Step 5
Cut the tofu into cubes and add the Brussels sprouts and tofu to the soup, cooking for another 2–3 minutes. Season with salt and pepper to taste. 10 minutes before the soup is ready, boil the rice noodles in a separate pot of salted water and add them to the soup. Mix everything well.
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