Coconut Curried Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum

Coconut Curried Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum

Nothing can give succor as fast as a bowl of noodles in flavorsome coconut curried broth. Combine it with stir fry mushrooms, onions and bell pepper in sesame oil and seasoned with white pepper and soy sauce. Coconut Curried Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum is a delicious food, the perfect comfort food when your stomach is empty and your day’s been full.

Coconut Curried Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum

Coconut Curried Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Comfort Food
Cuisine: Fusion
Serves: 2 people
Ingredients
  • 1 packet maggie noodles ( tastemaker discarded)
  • For Coconut Curried Broth:
  • 1¼ cups unsweetened coconut milk( homemade or store bought)
  • ¼ cup roughly chopped onions
  • 2 garlic cloves
  • 2 green chillies
  • 1 tablespoon roughly chopped fresh coriander
  • 1 tablespoon curry powder
  • 1 Cup water
  • Rest Of the ingredients :
  • 2 Tablespoon Coconut oil
  • 1 tsp sesame oil
  • ¼ cup thinly sliced Onions
  • 2 cups sliced mushrooms
  • half bell pepper(green/orange/red/yellow) cut into julienned strips
  • ¼ teaspoon white pepper
  • ½ teaspoon low sodium soy sauce
  • salt as per taste
  • ¼ cup unsalted walnuts
Instructions
  1. Add ¼ cup roughly chopped onions , garlic cloves, green chillies, fresh coriander into a food processor and blitz into a paste adding little or no water.
  2. Heat a pan on low heat, melt half of coconut oil and add the onion garlic paste. Let fry for a few minutes, then add curry powder, salt and coconut milk. Turn fire on medium heat, stir, then add water. Stir and let cook for a few minutes.
  3. In another pan, add the remaining coconut oil. Add the walnuts, saute for 30 seconds. Take it out and roughly chop it. Keep it aside.
  4. In the same pan, add the sesame oil. When the oil is hot, add the remaining onions. Saute for 2-3 minutes on medium high heat till the onions turns light brown, soft and translucent.
  5. Add sliced mushrooms and julienned bell peppers. Cook at medium high till the mushrooms lose their moisture and they become soft.
  6. Add white pepper powder, soy sauce and a pinch of salt. Stir fry for 2-3 minutes.Turn off the gas.
  7. Add dry maggie noodles to broth, discarding the taste maker. Stir and let cook until noodles are ready.
  8. Divide noodle soup into 2 large soup bowls. Top with stir fry mushrooms, onions and bell peppers.
  9. Sprinkle with chopped walnuts. Serve warm

 

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