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Coconut Lime Noodle Soup with Greens Recipe

Name: Coconut Lime Noodle Soup with Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 x (160 ml) cans of Coconut Milk; 1 (30 g) bunch of Fresh Basil; 2 (120 g) Medium Zucchinis; 1 (15 g) Small Bunch of Cilantro; 2 (120 g) Limes; 3 Tbsp (45 ml) Red Curry Paste; 1 L Vegetable Stock; 4 portions (200 g) of Rice Noodles; 2 Tbsp (30 ml) Soy Sauce; 1 Tbsp (15 ml) Sesame Oil; 1 Tbsp (15 ml) Maple Syrup; 30 g Fried Garlic

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This is a warm, creamy soup with noodles and greens. It has coconut, lime, and a little bit of spice. You cook it all in one pot. It's good for lunch or dinner and makes you feel cozy.

Ingredients

2 x (160 ml) cans of Coconut Milk

1 (30 g) bunch of Fresh Basil

2 (120 g) Medium Zucchinis

1 (15 g) Small Bunch of Cilantro

2 (120 g) Limes

3 Tbsp (45 ml) Red Curry Paste

1 L Vegetable Stock

4 portions (200 g) of Rice Noodles

2 Tbsp (30 ml) Soy Sauce

1 Tbsp (15 ml) Sesame Oil

1 Tbsp (15 ml) Maple Syrup

30 g Fried Garlic

Method

Heat a large, deep saucepan over medium-high heat. Add one can of coconut milk and cook until the oil separates and the coconut solids start to brown slightly.

Chop the zucchinis into thin slices and add them to the pan along with the red curry paste and cilantro stems. Cook, stirring, for 3 minutes.

Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to medium and simmer for 10 minutes to develop the flavors.

In the meantime, prepare the rice noodles according to the package instructions and drain them.

Add the soy sauce, sesame oil, and maple syrup to the simmering broth. Adjust the seasoning to taste.

Slice the limes in half and squeeze their juice into the soup, then add the second can of coconut milk. Stir well.

Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles.

Garnish each bowl with fresh basil leaves, cilantro leaves, and fried garlic. Serve immediately with extra lime wedges on the side.

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