RICe noodle soup with coconut milk

Rice noodle soup is a light soup made using various vegetables and coconut milk. With the flavours of South east Asia this is our go to dish when we want a light meal.

A friend of mine who went vacationing to Cambodia got me back this spice powder called AMOK. Amok curry powder is a curry powder made using black pepper, Thai chilli, garlic, turmeric, lemongrass, galangal, kaffir lime and sea salt. The powder is very flavourful and I had been wanting to use it to make this curry. If you do not have Amok curry powder, you can replace it with Thai curry paste in this Rice noodle soup.

Or you could even make your own Thai curry paste that I have mentioned in my post about Thai green curry.

Ingredients

1.5 cups –  vegetables of your choice (zucchini, mushroom, baby corn , carrots, aubergine )

300ml – Coconut milk

2 – Birds eye red chillies (as per your liking)

2 blades – lemon grass

4 Tbsp – Amok curry powder or Thai curry paste/powder ( according to your taste)

1/2 packet – Rice noodles,

Coriander stem

1/4 cup – Roasted peanuts

2 Tbsps – Fried garlic

Salt to taste

Method

Boil the vegetable along with lemongrass, slit chillies in 2 cups water and a pinch of salt.

Cook the rice noodles in the mean time as per the instructions on the packet.

Once the vegetables have just started to cook add Amok powder and cook for another minute.

Add coconut milk, coriander stem and boil it till it thickens.

Add salt to taste.

To serve, serve the noodles in a wide mouthed bowl, pour the curry generously over it. Garnish it generously with roasted peanuts, fried garlic and chilly slices.

Enjoy it when it is hot.