Ingredients with Measurements:
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
4. Add the red bell pepper and mushrooms. Cook for another 5 minutes until softened.
5. Pour in the vegetable broth, coconut milk, soy sauce, lime juice, and brown sugar. Stir to combine.
6. Bring the soup to a simmer and let it cook for 10-15 minutes.
7. Season with salt and pepper to taste.
8. Divide the cooked rice noodles among serving bowls.
9. Ladle the soup over the noodles.
10. Garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 42g
Protein: 6g
Sodium: 1000mg
Substitutions for ingredients:
- Rice noodles can be substituted with any type of noodles.
- Vegetable broth can be substituted with chicken or beef broth.
- Red bell pepper can be substituted with any color bell pepper.
- Mushrooms can be substituted with any type of mushroom.
- Soy sauce can be substituted with tamari or coconut aminos.
- Lime juice can be substituted with lemon juice.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Add sliced carrots, bok choy, or spinach for extra vegetables.
- Add red pepper flakes or chili paste for extra spice.
- Use curry powder instead of ginger for a different flavor.
Tips and tricks:
- Make sure to cook the rice noodles separately and add them to the soup just before serving to prevent them from becoming mushy.
- Taste the soup before adding salt, as some broths and soy sauces can be quite salty.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the rice noodles at the bottom and the soup ladled over the top. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
- Serve with a side of steamed rice or crusty bread.
- Pair with a light salad or vegetable dish.
Suggested side dishes:
- Steamed rice
- Crusty bread
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Coconut milk noodle soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam. It is often made with rice noodles, coconut milk, and a variety of vegetables and proteins.
Flavor profiles:
This soup is creamy, savory, and slightly sweet with a hint of tanginess from the lime juice.
Serving suggestions:
Serve the soup hot with a side of steamed rice or crusty bread. Garnish with fresh cilantro and lime wedges for added flavor.
Related Categories
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Region: Thai
Taste: Creamy, Coconutty, Savory, Comforting