Panang Curry Glass Noodle Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 ml vegetable stock
- 250 ml coconut milk
- 150 g lass noodles
- 2 tablespoon coconut oil
- 2 tablespoon curry paste (Panang curry paste)
- 1 teaspoon ginger powder
- 0.5 teaspoon ½ turmeric
- 3 clove (s) garlic
- 0.5 ½ bunch spring onion (s)
- 0.5 ½ bunch coriander
- 100 g bean sprouts
- 2 tablespoon jalapeños
- 1 carrot (s)
Print Recipe
Pin Recipe Instructions
- Slice the spring onions and set aside the green part as a garnish. Finely dice the carrot.
- Crush the garlic and chop finely. Mix with the curry paste, ginger and turmeric. Sweat the curry mixture in a saucepan or large wok for 2 minutes. Then deglaze with the vegetable stock and coconut milk. If the broth is not strong enough, season the soup with salt. Bring the soup to the boil and add the noodles to the soup. Let simmer for 4 minutes.
- Turn off the stove and mix in the vegetables. Divide the soup in bowls and garnish with coriander, jalapeños and the green part of the spring onions.
- Tip: The soup is very noodle-heavy so that it will fill you up. However, the pasta soaks up a large part of the liquid. If you want more soup, only use half of the noodles, but then the dish is more likely for 2 people.
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