Baked Vegetable Soup with Coconut Milk
4 servings
90 minutes
Roasted vegetable soup with coconut milk is a harmony of flavors from Pan-Asian cuisine, blending spiciness, sweetness, and tenderness. Its roots can be traced back to traditional Thai soups filled with the aromas of herbs and spices. Roasted vegetables reveal their natural sweetness while coconut milk adds a velvety texture and softness to the flavor. Lemongrass, lime, and cilantro bring fresh citrus notes, while Thai chili pepper adds a hint of heat. Served with rice noodles and bean sprouts, it creates a rich and nutritious dish. Perfect for a cozy dinner or as an exotic treat for guests. This soup warms you up, satisfies you, and offers a gastronomic journey to the heart of Asia.
1
Chop the vegetables coarsely (cut the potatoes smaller than the other vegetables), place them on a baking sheet, and bake in an oven preheated to 180 degrees for 1 hour or until soft.
- Pumpkin: 200 g
- Carrot: 200 g
- Potato: 200 g
- Bell pepper: 200 g
- Parsnip: 200 g
2
Cut the lemongrass in half, peel the ginger, and also peel and coarsely chop the garlic and shallots. Chop the cilantro leaves and finely chop the stems.
- Lemongrass: 2 stems
- Ginger: 10 g
- Garlic: 6 cloves
- Shallot: 3 pieces
- Cilantro: 20 g
3
Put lemongrass, ginger, ground coriander, garlic, chili pepper (remove seeds if you don't want it too spicy), shallots, lime leaves and coriander stems in a food processor, drizzle with oil and blend to a paste. Add soy sauce and blend again.
- Lemongrass: 2 stems
- Ginger: 10 g
- Garlic: 6 cloves
- Thai bird's eye chili: 1 piece
- Shallot: 3 pieces
- Kaffir lime leaves: 6 pieces
- Cilantro: 20 g
- Vegetable oil: 80 ml
- Soy sauce: 1 tablespoon
4
Heat some oil in a large pot and sauté the paste for 1 minute, stirring constantly. Add broth and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Vegetable oil: 80 ml
- Vegetable broth: 1 l
- Coconut milk: 400 ml
5
In a separate pot, bring salted water to a boil. Add noodles and bean sprouts and cook for 3 minutes. Drain the water and rinse in cold water, then add to the soup with roasted vegetables and cook for 5 minutes.
- Salt: to taste
- Rice noodles: 200 g
- Bean sprouts: 200 g
- Pumpkin: 200 g
- Carrot: 200 g
- Potato: 200 g
- Bell pepper: 200 g
- Parsnip: 200 g
6
Transfer to bowls, sprinkle with coriander leaves, and cut the limes into wedges to serve alongside the plates.
- Cilantro: 20 g
- Lime: 2 pieces
