Thai Coconut Veg Noodle Soup
Thai Coconut Veg Noodle Soup is a delicious Gluten Free and Vegan one-pot-meal kind of soup with noodles and veggies simmered in an aromatic coconut milk broth.
Equipment
- 1 Soup Pot
- Knife
Ingredients
- 300 ml Homemade Veg Stock
- 150 ml Thin Coconut Milk
- 2 TBSP Olive oil
- 100 grams Mixed veggies I used 50 grams Zucchini, 4 tbsp Coloured Peppers, minced french beans 1 tsp , 1/2 peeled Potato
- 1/2 tsp Mixed herbs - 1 tsp
- 1 tsp Chilli flakes
- 1 Bay leaf skip if your broth has this already, like mine did
- 1 TBSP Garlic finely minced
- 2 TBSP Shallots optional
- 1 TBSP Ginger grated
- 1 tsp Crushed Black pepper
- 1 tsp Salt or to taste adjust accordingly if the stock has salt already
- 100 grams Noodles I used GF Rice Noodles
- 6 Cherry tomatoes split use
Instructions
- Cook Noodles as per packet instructions, drain and reserve with a dash of olive oil.
- In a pressure pan / soup pot, add olive oil. Saute garlic, ginger, shallots and bay leaf with a pinch of salt. add half of the halved cherry tomatoes, let them blister a bit. Now add in the mixed veggies and saute them well. Add the veg stock / Veg broth, crushed pepper and pressure cook for 1 whistle (or cook till the veggies are slightly softened , yet have a bite, if using an open pot).
- Once the pressure dies down, add the chilli flakes and remaining cherry tomatoes. Adjust salt and spice and add the cooked and drained noodles. Let it simmer for 3-4 min. Add the coconut milk and let it simmer for 1 more min.
- Switch off the flame and serve it hot.
Notes
- Feel free to use udon Noodles / Hakka Noodles / Flat noodles for a Non -GF version.
- Thick Coconut milk can also be used, be sure to add it at the final stage, else the soup may split
- Any combo of veggies can be used.
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