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THAI NOODLE SOUP


The combination of rainy days, having a cold, and having three exams in the next ten days calls for easy and warming dinners.

This soup was perfect for Sunday's dinner. I just used the vegetables and spices I had in my kitchen and it turned out filling, flavorful and delicious. Feel free to swap the vegetables and spices for whatever you have – It’s a great way to empty your fridge.

INGREDIENTS

Serves: 4-6 people

  • 1 yellow sliced onion

  • 2 cloves of finely chopped garlic

  • 1 tbsp. finely chopped fresh ginger

  • 2 tbsp. olive oil

  • 1 tsp. ground cumin

  • 1 tsp. ground coriander

  • 1 tsp. turmeric

  • ½ tsp. cayenne pepper

  • 1 tsp. fennel seeds (grounded in a mortar)

  • 1 tsp. mustard seeds (grounded in a mortar)

  • 1 zucchini

  • 2 tomatoes

  • 3 carrots

  • ½ head of broccoli

  • 1 tbsp. soy sauce

  • 1 can of coconut milk

  • 1 can of cherry tomatoes

  • Salt and pepper

  • 125 g noodles

  • 1 red chili (optional)

METHOD

  1. Start by frying the onion, garlic and ginger with the olive oil in a large pot over medium heat for about 10 min.

  2. Meanwhile chop the vegetables and set them aside.

  3. Once the onions are soft and slightly golden add the spices to the onion mix and let it fry for another 2 minutes (make sure it doesn’t burn)

  4. Add the vegetables and let it fry for about 10 minutes

  5. Now pour in the soy sauce, coconut milk and canned tomatoes. Once the soup is boiling lower the heat and leave it to simmer for 20-30 minutes.

  6. Meanwhile cook the noodles according to the package instructions

  7. Season with salt and pepper.

  8. Add the drained noodles and serve with chopped red chili