Curry Noodle Soup with Coconut Milk

by Vincenzo Castellano

Ingredients:

chili pepper 
1 garlic clove
1 red onion
yellow curry spices q.s.
250ml coconut milk
100g mushrooms
100g leek
100g broccoli
100g zucchini
fresh coriander q.s.
peanuts q.s.
200g fresh udon noodles
1 bouillon cube/stock cube (please check for the vegan type)
sunflower oil q.s.
salt q.s.
pepper q.s.

Instructions:

Preparation phase:

• Dissolve the bouillon cube in 400ml of water.
• Cut broccoli, zucchini, leek and mushrooms and put aside.
• Remove the seeds from the chili pepper and chop finely.
• Finely chop the garlic and chop the red onion.
• Finely chop the coriander and crush the peanuts.

Stir-frying phase:

• Pour sunflower oil in a soup pot and warm it up over high heat.
• Simmer the chili pepper, the red onion, the garlic and the spices for 1 minute.
• Add leek, broccoli, mushrooms, zucchini and stir fry for 4 minutes.

Cooking phase:

• Pour the coconut milk and the broth in the soup pot and let it simmer for 5-7 minutes over medium heat.
• When 3 minutes are remaining, add the fresh udon to the pot.

Serving phase:

• Season with salt and pepper (please taste before adding salt, some bouillon cubes come heavily salted)
• Add the soup to a soup plate.
• Add coriander and peanuts.

Enjoy!