Rice Noodle Soup

6 servings

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 291.6
• Proteins: 11.6g
• Fats: 10.6g
• Carbohydrates: 39g

Ingredients

• Rice noodles: 200 g
• Coconut oil: 1 tbsp
• Onion: 1 head
• Garlic: 3 clove
• Coconut milk: 1 glass
• Water: 1.5 glass
• Carrot: 2 pc
• Brussels sprouts: 6 pc
• Broccoli cabbage: 2 glass
• Tofu: 300 g
• Curry: 2 tbsp
• Grated ginger: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop onion, broccoli, and Brussels sprouts into cubes. Crush garlic through a press. In a deep skillet with a little coconut oil, sauté onion, garlic, and ginger for 5-7 minutes until the onion becomes translucent.

   Required ingredients:

   • Onion: 1 head
   • Broccoli cabbage: 2 glasss
   • Brussels sprouts: 6 pieces
   • Garlic: 3 cloves
   • Coconut oil: 1 tablespoon
   • Grated ginger: 1 tablespoon

2. Add coconut milk and water, bring the mixture to a boil. Add curry and mix well.

   Required ingredients:

   • Coconut milk: 1 glass
   • Water: 1.5 glass
   • Curry: 2 tablespoons

3. Slice the carrot into rounds and add to the soup. Cook for another 5 minutes.

   Required ingredients:

   • Carrot: 2 pieces

4. After that, add the broccoli and simmer for another 3 minutes.

   Required ingredients:

   • Broccoli cabbage: 2 glasss

5. Cut the tofu into cubes and add Brussels sprouts and tofu to the soup, cooking for another 2-3 minutes. Season with salt and pepper to taste. Ten minutes before it's done, boil rice noodles in salted water in a separate pot and add to the soup. Mix everything well.

   Required ingredients:

   • Brussels sprouts: 6 pieces
   • Tofu: 300 g
   • Rice noodles: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste