Rice Noodle Soup
6 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
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.
- Onion: 1 head
- Broccoli: 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.
- Coconut milk: 1 glass
- Water: 1.5 glass
- Curry powder: 2 tablespoons
3
Slice the carrot into rounds and add to the soup. Cook for another 5 minutes.
- Carrot: 2 pieces
4
After that, add the broccoli and simmer for another 3 minutes.
- Broccoli: 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.
- Brussels sprouts: 6 pieces
- Tofu: 300 g
- Rice noodles: 200 g
- Salt: to taste
- Ground black pepper: to taste
