Coconut Soup with Rice Noodles
By chef Leonhard Wenzel
A fragrant soup with coconut milk, rice noodles, and mild spices. A light and warming dinner.
- 12 min
- total
- Easy
- level
3 min prep · 9 min cook
What you will need
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Coconut Milk 100 g -
Wide Rice Noodles 50 g -
Onion 0.5 pcs -
Ginger 20 g
-
Red Curry Paste 0.5 tsp -
Garlic 0.5 clove -
Lime 0.25 pcs -
Coriander 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩🍳✨
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Slice the onion and garlic. Slice the onion and garlic into thin strips.
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Chop the ginger. Peel the ginger and cut it into small cubes.
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Chop the coriander. Finely chop the coriander (optional).
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Saute the aromatics. Heat the oil in a pan or pot over medium heat, add the ginger, garlic, and onion, and saute for about 2 minutes until fragrant.
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Add the curry paste. Add the curry paste and briefly saute over medium heat for about 1 minute to release the flavor.
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Add the liquids. Pour in the water and coconut milk and bring to a boil over medium heat.
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Cook the noodles. Cook the rice noodles in salted water over medium heat for about 6 minutes according to the package instructions, then drain them.
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Serve. Serve the soup with the noodles, lime, and optionally fresh coriander 🍲✨
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