THAI COCONUT CURRY VEGETABLE NOODLE SOUP | VEGETARIAN KHAO SOI | INSTANT POT NOODLE SOUP
Lip-smacking coconut curry noodle soup or the vegetarian khao soi made in Instant Pot! Here is my version of Northern Thai coconut curry noodle soup!
Provided by Srividhya G
Categories Entree
Time 28m
Number Of Ingredients 12
Steps:
- Set Instant Pot in the saute mode and add oil. When the oil is hot, add the garlic, onion, and green onion. Saute for two to three minutes.
- Now add the Thai green curry paste and water. Mix well and make sure you scrape the bottom. Let it cook for 30 seconds, and then add the salt and sugar and mix well. Next, add the chopped vegetables and mix well. Now turn off the Instant Pot.
- Add the remaining 2.75 cups of water and the dried udon noodles. Make sure you immerse the noodles well inside the water.
- Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 3-minutes at high-pressure mode. When the cooking is complete, quickly release the remaining pressure. Carefully open the lid after releasing the pressure, and this how the noodle soup will look.
- And mix the noodles gently. Set the Instant Pot in saute mode again.
- Now add 1 cup of coconut milk, the basil leaves, and the scallion's green part. Simmer it for two minutes, and that's it. While simmering, you can check for the seasoning, and if required, you can add more curry paste, the remaining 1/2 tbsp measure. I did add it. And if you feel the curry is spicy, add brown sugar and salt as needed. Serve immediately.
Nutrition Facts : Calories 269 kcal, Carbohydrate 29 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Sodium 707 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CURRY NOODLE SOUP RECIPE BY TASTY
Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
- Add the red curry paste and cook another 2-3 minutes.
- Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
- Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
- Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
- Stir in the lime juice and add salt to taste.
- Garnish with cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams
VEGETABLE NOODLE SOUP
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
COCONUT CURRY CHICKEN NOODLE SOUP
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 45m
Yield 4 main-course servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
- Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
- Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams
COCONUT NOODLE & VEGETABLE SOUP
Simple bowl food like this spicy soup is just what you need after a long day
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
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
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