Roasted Vegetable Soup with Coconut Milk
⏳ Time
1 hour 30 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
Roasted Vegetable Soup with Coconut Milk
Ingredients
- Lemongrass - 2 stalks
- Ginger - 0.4 oz
- Garlic - 6 cloves
- Shallot - 3 pieces
- Cilantro - 0.7 oz
- Thai Bird's Eye Chili - 1 piece
- Banana Leaves - 6 pieces
- Vegetable Oil - 2 fl oz
- Soy Sauce - 1 tablespoon
- Chicken Broth - 1 qt
- Coconut Milk - 13 fl oz
- Rice Noodles - 7.1 oz
- Peanut Sprouts - 7.1 oz
- Pumpkin - 7.1 oz
- Carrot - 7.1 oz
- Potato - 7.1 oz
- Orange Bell Peppers - 7.1 oz
- Parsnip - 7.1 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 356°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.
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