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Coconut soup with rice noodles

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6

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

  1. 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.

  2. 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.