INDONESIAN-STYLE SPICY CURRIED VEGETABLE NOODLE SOUP

INDONESIAN-STYLE SPICY CURRIED VEGETABLE NOODLE SOUP image

Yield 8 - 12 servings

Number Of Ingredients 16

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4 tablespoons olive oil
2 medium onions, finely diced
4 garlic cloves, minced
2 inches minced gingerroot
16 ounces mushrooms, thinly sliced
4 teaspoons ground coriander
2 teaspoon ground cumin
2 teaspoon turmeric
1/2 teaspoon cayenne pepper
6 cups vegetable stock, store-bought or homemade
2 cans (28 ounces) unsweetened coconut milk
2 large boiling (waxy) potatoes, peeled and diced (1/2 inch)
2 pounds green beans, cut into 1-inch lengths
1 red bell pepper, very finely diced (1/4 inch)
1 orange bell pepper, very finely diced (1/4 inch)
1 cup (or more) 1-inch pieces of broken vermicelli

Steps:

1. Warm the oil in a large stockpot over medium heat. Add the onions, garlic, and ginger root, and saute, stirring often, until the onions are soft and golden, about 10 minutes. 2. Add the mushrooms, then saute for 5 minutes. Sprinkle on the coriander, cumin, turmeric, and cayenne, and cook for 2 minutes, stirring often. 3. Pour in the vegetable stock, and coconut milk, and then bring the pot to a boil. 4. Add the potatoes and cook for 10 minutes, stirring occasionally. Mix in the green beans, red bell pepper, and and cook at a lively simmer until the vegetables are tender, about 8 minutes. Add the vermicelli for two remaining minutes of cooking.