Rice Noodle Soup

Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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.