Best Coconut Noodle Vegetable Soup Recipes

COCONUT NOODLE & VEGETABLE SOUP

Coconut noodle & vegetable soup image

Simple bowl food like this spicy soup is just what you need after a long day

Provided by Good Food team

Time 25m

Number Of Ingredients 11

Ingredients

1-2 tbsp Thai green curry paste
1 tsp groundnut oil
700ml vegetable stock
300ml reduced-fat coconut milk
200g thick rice noodle
200g chestnut mushroom , sliced
140g sugar snap pea , halved
100g beansprout
1½ tbsp Thai fish sauce
juice 1 lime
3 spring onions , shredded, plus few mint and coriander leaves, to serve

Steps:

Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.

Nutrition Facts : Calories 296 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.97 milligram of sodium

CURRIED COCONUT VEGETABLE NOODLE SOUP

Curried Coconut Vegetable Noodle Soup image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 27

Ingredients

1 1/2 cups Thai young coconut meat
1 scallion
1/2 to 1 1/4 jalapeno pepper, seeded
1 to 2 pitted, medium dates
1 to 2 medium cloves garlic, peeled
2 tablespoons grated fresh ginger
1 tablespoon curry powder
2 teaspoons shiitake powder or wheat-free tamari
1 teaspoon red or green curry paste, optional
1 teaspoon salt
Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
1/4 teaspoon tamarind paste
5 cups coconut water
1 (12-ounce) package kelp noodles
Lime zest
Peeled and grated fresh ginger
Chile flakes, as needed
Toasted sesame oil, to taste
Baby bok choy, thinly sliced
Savoy or Napa cabbages, shredded
Red cabbage, shredded
Carrots, julienned
Shiitake mushrooms, thinly sliced
Snow peas, slivered
Bean sprouts
Fresh cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.