This Burmese Coconut Noodle Soup is a hearty and flavorful dish that is sure to satisfy your cravings. Made with creamy coconut milk, aromatic spices, and a variety of vegetables, this soup is packed with flavor and nutrition. Whether you’re looking for a comforting meal on a cold day or simply want to enjoy some delicious plant-based cuisine, this recipe won’t disappoint!
Why You’ll Love This Recipe
- Creamy and bursting with flavor
- Loaded with nutritious veggies
- Easy to make in one pot
- Perfect for chilly days
- Rice noodles
- Garlic cloves
- Ginger root
- Curry powder
- Cayenne pepper (optional)
- Vegetable broth
- Canned coconut milk
- Red bell pepper
- Bok choy or baby spinach
- Lime juice
- Salt & black pepper
How To Make This Recipe:
- Cook rice noodles according to package instructions.
- In a large pot over medium heat, add oil garlic cloves minced ginger root.
- Sprinkle curry powder (+ cayenne if using) over everything; stir until fragrant.
- Add vegetable broth canned coconut milk carrot sticks red bell pepper chopped bok choy or baby spinach; simmer until the carrots are tender about10 minutes).
- Add cooked rice noodles lime juice salt & black pepper serve immediately.
Cooking Time and Temperature Guidelines:
Preparation time: 15 minutes|Cooking time:25 minutes |Total time needed:40 minutes
-Let the flavors meld together by letting the soup sit for about5-minutes after cooking before eating.
-Stir occasionally during cooking process to prevent sticking.
-Try adding fresh herbs like cilantro or basil for an extra burst of flavor!
-For a spicier kick, add more cayenne pepper.
-To make it gluten-free, choose rice noodles that are made with only rice flour.
-Feel free to use whatever vegetables you have on hand – this soup is versatile!
Recommended Tools to Make this Recipe:
To Sum Up:
This Burmese Coconut Noodle Soup combines creamy coconut milk and aromatic spices with loads of veggies and tender rice noodles for a hearty, wholesome meal that’s perfect for any occasion.
What type of noodles can be used in Burmese Coconut Noodle Soup?
Ans: The traditional noodle used in Burmese Coconut Noodle Soup is egg noodles, but rice noodles or soba noodles can also be used as a vegan or gluten-free alternative.
Can I replace the coconut milk with another dairy-free milk?
Ans: While coconut milk adds creaminess and flavor to the soup, any other dairy-free milk like almond or soy milk can be used as a substitute for coconut milk.
How spicy is this soup?
Ans: The spiciness level depends on the amount of red pepper flakes added; if you prefer less heat, reduce the amount accordingly. Alternatively, omit it altogether and add black pepper instead for a milder taste.