Turmeric coconut soup with rice noodles
Last week we told you how sneaky a cold can be between seasons, when temperatures tend to fluctuate so much. And all those we were looking at with pity last week are now handing us their tissues. We've got a cold. There, I said it.
- For the soup:
- 200g thin rice noodles
- 1 onion
- 1 clove of garlic
- 1 stalk of lemongrass
- 50 g ginger
- 2 tbsp Coconut oil
- 0.5 TL Chili flakes
- 2 tablespoons ground turmeric
- 1 tbsp curry powder
- 800 ml coconut milk
- 2 THE helle Misopaste
- Salt
- Pfeffer
- To serve:
- 50 g peanuts
- 1 carrot
- 1 spring onion
- 1 lime
- The Chili Flock
- fresh mint
- Sesame
- Soybean sprouts
- Prepare the rice noodles according to the package instructions. Then drain, rinse with cold water and set aside.
- Peel and finely chop the onion, garlic, and ginger. Soften the lemongrass by bruising it with the back of a knife.
- Melt coconut oil in a large pot over medium heat. First, sauté chopped onion, garlic, ginger, and chili flakes for 2–3 minutes, until the onion is translucent. Then stir in turmeric and curry powder and sauté for another 1–2 minutes.
- Fill with coconut milk, stir in the light miso paste, and add the lemongrass stalk. Let everything simmer together for about 10 minutes. If the soup reduces too much, simply add a little water.
- Meanwhile, toast the peanuts in a dry pan. Using a vegetable peeler, slice the carrot into thin strips and finely slice the spring onion. Cut the lime into wedges.
- To serve, place the pre-cooked thin rice noodles in bowls. Season the coconut soup with salt, pepper, lime juice, and more miso paste if desired, and remove the lemongrass stalk. Then pour the soup over the rice noodles and top with chili flakes, fresh mint, sesame seeds, bean sprouts, the prepared spring onions, and the carrot, as desired.
Last resort: this coconut soup with everything that might help. Turmeric, ginger, chili, lime juice, and mint – this dish is like a big bowl of medicine, only delicious! The warming soup is on the table in just 30 minutes and is easy to prepare: a little chopping, a little sautéing, a little adding liquid, a little simmering. You can adjust the spiciness to your taste (if you can even taste anything with your cold) and leave out the rice noodles if you want a slurpy coconut soup. And if you just want to inhale the steam, no worries! Get well soon, everyone!
