Roasted Vegetable Soup with Coconut Milk
Soups • Pan-Asian
Description
Roasted Vegetable Soup with Coconut Milk
Ingredients
- Lemongrass 2 stalks
- Ginger 0 oz
- Garlic 6 cloves
- Shallot 3 pieces
- Cilantro 0 oz
- Thai Bird's Eye Chili 1 piece
- Banana Leaves 6 pieces
- Vegetable Oil 5 fl oz
- Soy Sauce 1 tablespoon
- Chicken Broth 0 qt
- Coconut Milk 15 fl oz
- Rice Noodles 5 oz
- Peanut Sprouts 5 oz
- Pumpkin 5 oz
- Carrot 5 oz
- Potato 5 oz
- Orange Bell Peppers 5 oz
- Parsnip 5 oz
- Lime 2 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Chop the vegetables coarsely (cut the potatoes smaller than the other vegetables), place them on a baking sheet, and roast in an oven preheated to 355°F for 1 hour or until soft.
Step 2
Cut the lemongrass in half, peel the ginger, and also peel and coarsely chop the garlic and shallots. Chop the cilantro leaves and finely chop the stems.
Step 3
Place the lemongrass, ginger, ground coriander, garlic, chili (remove seeds if you don't want it too spicy), shallots, lime leaves, and cilantro stems in a food processor, drizzle with oil, and blend until a paste forms. Add the soy sauce and blend again.
Step 4
Heat a little oil in a large pot and sauté the resulting paste for 1 minute, stirring constantly. Add the broth and coconut milk. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Step 5
In a separate pot, bring salted water to a boil. Add the noodles and bean sprouts and cook for 3 minutes. Drain and rinse in cold water, then add to the soup along with the roasted vegetables and cook for 5 minutes.
Step 6
Transfer to bowls, sprinkle with cilantro leaves, and cut the limes into wedges to serve alongside the bowls.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!