Golden Coconut Soup with Rice Noodles
It was only last week when we told you how quickly one can catch a cold between the seasons when the temperature is particularly variable during the day. And those who we pitied last week, are now passing their tissues on to us. We caught a cold - now we said it! The nose is running, the body hurts, but we keep working nonetheless ("It's just a cold!"), which doesn't make things better, of course.
Sheet anchor: this coconut soup contains almost everything that could help. From turmeric, ginger, chili, to lime juice, and mint - this dish is like a big bowl of medicine, but it's the delicious kind! In only 30 minutes, the warming soup is on your table and easy to prepare: cut, fry, deglaze, simmer – there you are! Add more or less chili flakes to taste (if you can even taste anything while being sick), and cut out the rice noodles if you're looking for a liquid-only soup. And for those who just want to inhale the steams of the soup, go for it and get well soon!
Golden Coconut Soup with Rice Noodles
Ingredients
- 800 ml (3.33 cup) coconut milk
- 300 g (12.5 oz) thin rice noodles
- 1 onion
- 1 garlic clove
- 1 lemongrass stalk
- 50 g (2 oz) ginger
- 1 red chili
- 2 tbsp coconut oil
- 2 tbsp turmeric
- 1 tbsp curry powder
- 2 tbsp light miso paste
- 1 lime
- 50 g (2 oz) peanuts
- 1 carrot
- 1 scallion
serving
- chili flakes
- fresh mint leaves
- sesame seeds
- soybean sprouts
Instructions
- Start by preparing rice noodles according to package instructions. Drain and set aside for later.
- In the meantime, peel (if needed) and finely chop onion, garlic, lemongrass, and chili.
- Melt coconut oil in a large pot and fry all chopped ingredients for approx. 2 minutes, or until the onions turn translucent. Add turmeric and curry powder and keep frying for 1-2 minutes.
- Add coconut milk and stir in light miso paste. Let simmer for approx. 10 minutes, then season with salt, pepper, and lime juice to taste. You can also add more miso paste if desired. If the soup thickens too much, add some more water.
- While the soup simmers, roast peanuts in a frying pan until golden brown. Use a peeler to thinly slice the carrot and thinly cut scallion.
- For serving, transfer cooked rice noodles to bowls and add hot coconut soup. Serve with chili flakes, fresh mint, sesame seeds, soybean sprouts, and cut carrot and scallion.
