Coconut Noodle Soup

What isn't to love about this vegetarian soup? It is full of flavour, easy to make and comes together in under 20 minutes. Feel free to add any vegetables that you fancy - it is a great way to use up anything leftover in your fridge.

The Recipe

Prep Time: 5 Minutes           Cook Time: 15 Minutes          Serves: 4

Ingredients

• 1 Carrot, chopped
• 1 Tbsp Butter
• 2 Tsp Lemongrass, finely minced
• 2 Cloves Garlic, crushed
• 1 Tsp Ginger, grated
• 1 Tsp Ground Turmeric
• 2 Tsp Ground Coriander
• 2 Green Chillies, finely minced
• 2 Spring Onions, finely sliced
• 1/2 Cup Green Beans, chopped
• 2 x 400ml Cans Coconut Cream
• 1 Cup Water
• 1 Vegetable Stock Cube
• 200g Fresh Hokkien Noodles
• 125g Bean Sprouts
• 2 Tbsp Coriander, chopped

Method

1. Melt butter in a large saucepan. Add lemongrass, garlic and ginger and cook, stirring for 1 minute. Add turmeric and coriander and cook for an additional minute or until fragrant.
2. Add carrot, chilli, spring onion, beans, coconut cream, noodles and stock cube and bring to the boil over high heat. Reduce heat and simmer for five minutes.  Stir in bean sprouts and coriander.