Aug 202015
 

vegetarian

Ingredients

4-5 baby corn, diced

2 medium carrots, peeled and sliced

1/4 medium cauliflower, separated into florets

1/4 medium broccoli, separated into florets

2 medium yellow zucchinis, sliced and halved with skin

5-6 french beans, sliced diagonally

1 medium onion, finely chopped

2 Tbsp finely chopped garlic

1 1/2 inches ginger, finely chopped

2 inch stalk lemongrass, finely chopped

1/2 tsp turmeric powder

1 Tbsp oil

2 Tbsp gram flour

1 cup coconut milk

Salt to taste

1 tsp sugar

Crushed black peppercorns to taste

1/3 cup roasted peanuts

100 gm noodles

100 gm glass noodles, boiled

1/2 cup diced tofu

2 Tbsp browned onions

1 Tbsp finely chopped fried garlic

1 tsp red chilli flakes

1 tsp lemon juice

1/2 tsp chilli oil

Few fresh coriander sprigs for topping

Method

Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes.

Drain and transfer into a bowl.

Grind together onion, garlic, ginger, lemongrass and turmeric powder into a fine paste.

Heat oil in a non-stick pan.

Add ground paste and saute well.

Add gram flour, mix well and saute for 5-6 minutes.

Add 1 cup water, mix and cook further, whisk well.

Add coconut milk and whisk.

Add 1 1/2 cups water and mix well.

Add salt, sugar and crushed peppercorns and mix well, bring to a boil.

Add babycorn, carrot, cauliflower, mix well and boil.

Add broccoli, zucchini and beans, mix well and boil for 3-4 minutes.

Coarsely crush peanuts in a mortar with a pestle.

Place boiled noodles and glass noodles in a serving bowl.

Add tofu, browned onions and fried garlic.

Sprinkle chilli flakes and drizzle lemon juice on top.

Add crushed peanuts and toss gently to mix.

Top with cooked vegetables and pour the soup over.

Garnish with fried garlic and browned onions. Drizzle some chilli oil and finish with fresh coriander leaves.

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