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Lemongrass and Coconut Noodle Soup #vegan #vegetarian #soup #breakfast #lunch

Individuals regularly ask me where I get my thoughts from for plans, and this specific one came in the wake of eating a flavorful lemongrass noodle soup at an Asian eatery a couple of months back. I've been fixated on reproducing the flavors from that point forward and I'm at long last so glad to impart this formula to you!

The juices is implanted with ginger, garlic, lemongrass, lime juice, bean stews and toasted flavors. Inside and out the base is like the vegetarian red curry glue I made as of late, however somewhat more overwhelming on the citrus ;). Instead of making a curry, the stock of this soup is a blend of coconut milk and vegetable juices to give it a decent meager, yet rich surface.

This excessively straightforward soup is totally pressed with citrus flavors and extraordinary surface. It's an extremely simple formula to make at home and I ensure you'll adore it!
Lemongrass and Coconut Noodle Soup #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Ginger Lime Chicken Lettuce Wraps #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

  • Soup Base
  • 1 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 3 cloves garlic
  • 1 stalk Lemon Grass
  • 1 inch Piece of Fresh Ginger
  • Juice of 1 Lime
  • 2 Red Chillis (I used medium but you can use hotter if you like lots of spice!)
  • 2 tsp Soy Sauce (or sub tamari for a gluten free option)
  • Everything Else
  • 1 (200g) block Tofu
  • 1 Carrot
  • 1 Red Onion
  • 1 Red Pepper
  • 2 cups (170g) Mushrooms
  • 1 (400g) can Coconut Milk
  • 2 cups (550ml) Vegetable Broth
  • 200 g Rice Noodles (dry weight)
  • 1 Spring Onion
  • 1 handful Fresh Coriander
  • Sesame Seeds for garnish
  • Vegan Lemongrass Coconut Noodle Soup. Absolutely packed full of flavour and texture!

INSTRUCTIONS

  1. First make the base for the soup. Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant. Peel the ginger and chop the woody part off of the lemongrass stalk. Chop everything into small chunks and place into a blender. Blend for 1 minute or until completely smooth.
  2. Chop the tofu into 1 inch chunks and fry for 3-4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown. Take off the heat and set aside.
  3. Chop the carrot, red onion and red pepper into strips that are roughly the same size. This will help them cook evenly. Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally. Add the coconut milk and vegetable brother and bring to a simmer.
  4. While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just boiled water. Let sit for 10 minutes. After 10 minutes, drain.
  5. Slice the mushrooms and fry in a small pan until golden brown. Then Slice the spring onion into thin slices.
  6. Assemble the soup by first placing some rice noodles in the bottom of a dish, then topping with some of the soup mixture, some tofu, mushrooms and fresh spring onion. Sprinkle on a few sesame seeds if desired.

Read more our recipe Roasted Butternut Squash Kale Salad #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2SU0zwn

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