Welcome 2017 and to all of you a happy new year! I hope you had a good start and joyous holidays with your loved ones! Some days have already passed in the new year and it’s about time for a new post over here. The last weeks were filled with good holiday food, Christmas cookies, Stollen and cakes but now some fresh dishes and tastes are in order. Just like this really delicious coconut soup with rice noodles, tofu and veggies. Real simple to make but so very yummy. I anyway love anything with coconut milk, and curries are some of my absolute favourite dishes. They’re just so versatile and you can prepare them with so many different vegetables, spices and other ingredients. If you’re familiar with typical red or yellow Thai curries, then this coconut soup just might remind you of them. Wishing you a great day and weekend ahead!
Coconut soup with rice noodles
Ingredients
- 500 grams brown-rice noodles
- 200 grams button mushrooms, quartered
- 200 grams tofu, cubed
- 1 large onion, chopped
- 2 spring onions, sliced
- 2 large carrots, peeled in strips
- 2 garlic cloves, minced
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cans coconut milk (800 ml)
- 500 ml hot water
- 3 tbsp tomato paste
- 1/2 tsp turmeric
- 3 tsp ground coriander
- 1/2 tsp paprika powder
- 2 tsp ground cumin
- 1 tbsp peanut butter
- 1 -inch piece ginger, grated
- juice of 1 lemon
- fresh coriander leaves, chopped
- salt and black pepper
Instructions
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Boil rice noodles in salty water until tender.
In the meantime heat coconut oil in a pot and add cumin and coriander seeds, onions and garlic. Fry until translucent.
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Add hot water, coconut milk, ginger, tomato paste and all other spices. Bring to a boil and let simmer for a couple of minutes. Add mushrooms, tofu and peanut butter. Let simmer for 5-10 minutes. Add the lemon juice and serve with rice noodles, carrot strips, spring onions and fresh coriander.
