Coconut Noodle Soup
"Recipe source: Indian Flavor Every day cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (873.3 g)
- Calories 1030.8
- Total Fat - 27.2 g
- Saturated Fat - 7.8 g
- Cholesterol - 376.6 mg
- Sodium - 6545.8 mg
- Total Carbohydrate - 82 g
- Dietary Fiber - 5.3 g
- Sugars - 9.7 g
- Protein - 115.5 g
- Calcium - 180.1 mg
- Iron - 10.2 mg
- Vitamin C - 28 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Over medium high heat bring a pot of salted water to boil.
Step 2
Meanwhile over medium low heat in a large pot combine the coconut milk, water, shallots, curry leaves, green chilis, shallots, turmeric, cayenne and salt and bring to a simmer and simmer for 10 minutes or until it thickens -- don't let it come to a hard boil. Stir in spinach and simmer another 3-5 minutes or until wilted. Stir in lime juice and remove from heat.
Step 3
To make the tarka: in a skillet over medium high heat heat the oil and then add the mustard seeds and after they have popped add the red chili flakes and let it cook for a few seconds and then pour it all into the soup. Cover and keep warm.
Step 4
Return the warm water to a boil and add the noodles; cook for 5-10 minutes or until tender; drain and rinse.
Step 5
Divide noodles among 4 soup bowls and spoon soup over the noodles. Top with bean sprouts and cilantro leaves. Serve with lime wedges and chili sauce on the side.
Tips
No special items needed.
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