Coconut Curry Soup over Vermicelli Rice Noodles

Rich but light, this coconut curry soup over vermicelli rice noodles is the correct summer season (or wintry weather!) appetizer/meal!

I had this wonderful grilled cheese sandwich these days. full of roasted cherry tomatoes, basil, onions, you call it! I loved it so much, I had a 2nd one… negative Dan didn’t even get to try a bite! however he wasn’t left out totally. this night’s dinner became targeted around his love for curry and my want to grow accustom to the flavor.

This coconut curry soup over vermicelli rice noodles is complete of formidable flavours and is completely vegetarian/vegan. using coconut milk seems to masks the strong curry flavor, and yet, on the identical time, creates this stunning, rich broth. Even myself, who isn't always the largest curry fan, enjoyed this dish. I did no longer consume plenty, however I have to admit, curry within the right scenario may be very tasty. In my case, it's far an obtained flavor. replace: on account that remaking this dish using massaman curry paste, i am in LOVE! So delicious and tasty, even the non-curry lover will enjoy this soup! I personally desire I delivered snow or snap peas!

Ingredients

• 400 mL can unsweetened coconut milk
• 250 g vermicelli whole grain rice noodles
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1 green pepper, sliced
• 1 medium-sized zucchini, sliced into matchsticks
• 2 carrots, sliced into matchsticks
• 3 tbsp. massaman curry paste OR hot curry paste
• 1 tbsp. soy sauce
• 10 basil leaves left on stalks
• 3 baby bok choy, stalks sliced, leaves chiffonade
• 2 cups vegetable broth
• 2 tbsp. coconut oil
• Salt and pepper

Instructions

1. Heat the 2 tbsp. of coconut oil in a large saucepan over medium. When melted, add in the curry paste and stir until combined, allowing to cook for about 1-2 minutes.
2. Pour in coconut milk, vegetable broth, and basil leaves. Bring to a boil. Add in the carrots and reduce to a simmer. Cook for 4 minutes.
3. While the carrots are cooking, place your noodles into a bowl (preferably with a lid) and pour boiling water over them. Cover, and allow the noodles to cook for a couple of minutes, or until you can separate the noodles with your fingers. Drain, rinse a couple of times in cold water. and set aside.
4. Pour in the soy sauce, along with the zucchini, peppers, and bok choy stalks. Cook for about 5 minutes or until you reach your desired consistency (you don't want mushy vegetables.) Add in the bok choy greens and cook for another minute.
5. Place noodles into bowls. Pour the soup over top and enjoy this rich and flavourful dish!

Recipe From : https://thecookiewriter.com/coconut-curry-soup-over-vermicelli-rice-noodles/