Spicy Coconut Soup with Rice Noodles

Name: Spicy Coconut Soup with Rice Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Thai
Ingredients: One 13.5-ounce (400 ml) can full-fat coconut milk; 1 cup (240 ml) soy milk; 3 makrut lime leaves; ¼ cup (60 ml) soy sauce; 1 thumb-sized piece ginger; 1 garlic clove; 1 stalk lemongrass; ½ yellow bell pepper, stemmed and seeded; ½ green bell pepper, stemmed and seeded; 1 large carrot, peeled; 3½ ounces (100 g) white button mushrooms; ½ cup (75 g) drained canned bamboo shoots; 3 ounces (75 g) rice vermicelli; 1 tablespoon sambal oelek (Indonesian chili paste); 1 tablespoon sambal oelek (Indonesian chili paste); 2 teaspoons dark (toasted) sesame oil; ½ bunch fresh cilantro

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

You definitely need to try our take on one of Thailand’s most famous dishes, a fragrant soup called tom yum, which is full of Southeast Asian flavors and aromas. You can play around with the level of heat to taste.

Ingredients

One 13.5-ounce (400 ml) can full-fat coconut milk
1 cup (240

Asia
Thailand
South East Asia
Soup
Pasta
Vegan
Gluten-free
Spicy

Method

Bring the coconut milk, soy milk, 1 cup (240 ml) water, the lime leaves, and soy sauce to a boil in a saucepan over medium-high heat.
Finely mince the ginger and garlic. Crush the lemongrass with the flat side of a knife. Cut the bell peppers and carrot into thin strips. Quarter the mushrooms and thinly slice the bamboo shoots.
Add the ginger, garlic,