Vegetarian Red Curry and Coconut Milk Soup
with rice noodles, zucchini, tomatoes and spinach
Ingredients
- Rice Noodles
- Vegetable Broth Cube(s)
- Red Curry Paste
- Garlic Clove(s)
- Curry Powder
- Zucchini(s)
- Tomato(es)
- Lime
- Basil, coriander
- Shallot
- Coconut Milk
- Baby Spinach
Necessary elements
Pots, strainer.
1. Chop the garlic. Slice the shallot. Cut the tomato into quarters. Cut the zucchini into cubes. Cut the lime in half. Separate the basil and cilantro leaves from their stems.
2. In a pan, add a drizzle of olive oil. Add the curry paste, to taste (caution! spicy) and the curry powder and cook for 1 minute. Add the garlic,the shallots and the zucchini and cook for another 2-3 minutes.
3. In the same pot, add the broth cube, 3 2P | 4 3P cups of water and the coconut milk. Bring to a boil. Reduce the heat, cover and simmer for 10-15 minutes.
4. Bring a pot of water to a boil. Cook the noodles for 3-4 minutes. Drain and reserve.
5. Add the tomatoes and spinach to the broth and cook another 1-2 minutes. Add lime juice to taste.
6. Serve noodles with broth and the vegetables. Garnish with the cilantro, the basil and more lime juice, to taste. Bon appétit!