Summary: This is a perfect restorative soup to fix whatever ails you. You can reduce the spice factor if you want or add more coconut cream to calm it down but I do love spicy food in hot weather. If you are not a noodle fan you can serve the soup over rice.
Ingredients
- 1 1/2L chicken or vegetable stock
- 1 tblsp vegetable oil
- 155ml tin coconut cream
- 3 tblsp lemongrass, fresh or jar
- 2 limes, juiced
- 500g pumpkin, cut into bite size cubes
- 500g sweet potato, peeled and cut into bite size cubes
- 1 bunch spring onions, white & light green parts chopped
- 3 cloves garlic, minced
- 1 thumb size piece ginger, grated
- 1-2 fresh red chillis, sliced or 1/2 tsp dried chilli flakes
- 1/2 tsp turmeric
- 3/4 tsp ground coriander
- 1 tsp ground cumin
- 4 tblsp soy sauce
- 1 tsp brown sugar
- 1 pkt (100g) glass vermicelli noodles
Instructions
- Prepare noodles to packet directions.
- Add the oil, spring onion, garlic, ginger, lemongrass, turmeric, cumin, coriander and chilli to a soup pot. Turn on the heat and fry spices for a minute or until fragrant.
- Add the stock, soy, sugar, pumpkin and sweet potato and boil till veggies are just tender.
- Turn down the heat and add lime juice, noodles and coconut cream. Stir well to combine and serve once heated through.
- Garnish with spring onion, basil or coriander.
Main Meals
/
Recipes
/
Soups
/
Vegetarian
You might also like
Recipe: Senagalese Peanut Soup {Vegan}
March 20, 2020
Recipe: Thai Peanut Salad {Vegan & GF}
January 9, 2020
Recipe: Caramelised Onion, Freekah and Lentil Soup
September 8, 2019
Leave A Reply