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Serves 4

1 tin coconut milk
3 cloves, garlic
1 red chilli
3cm piece of ginger
1 small bunch coriander
2 tbsp fish sauce
1 litre hermes mini constance vegetable stock
400g egg noodles
1 can chickpeas, drained
1 tbsp sunflower oil
spalsh soy sauce
200g carrots, burberry haymarket check hermes jypsiere peeled, halved and sliced
250g mushrooms (shitake work best)
2 heads pak choi, sliced
1-2 limes

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To make this meatier, add a handful of king prawns to the broth, or some sliced chicken breast.

Coconut, Vegetable and Noodle Soup

This is comforting, nourishing and quick to prepare. Use whatever vegetables you have to hand.


Either blitz in a blender or 70-682 certification finely chop the garlic, chilli, ginger and stalks of the coriander. Add to a large saucepan with the coconut milk, stock and fish sauce. Bring to the boil and take off the heat.

Add the noodles, stir to untangle and leave to soften in the heat with the chickpeas. Add some lime classical celine imported  juice to taste, until you have a nice sour contrast.

In the meantime, heat a large wok and the sunflower oil, stir fry the louis vuitton damier canvas mushrooms, carrots and pak choi for 5 or so mins until cooked through, finish with a splash of soy sauce.

To serve, heat the noodles and broth until piping hot. Spoon a nest of noodles into a shallow soup bowl and top louis vuitton handbags with some of the 70-663 certification vegetables, ladle over a generous amount of the aromatic, coconut broth and top with a lime wedge and lots of coriander.

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