Malaysian style noodle soup

This Malaysian style noodle soup is absolutely delicious featuring a creamy coconut curry flavour packed with veggies and protein rich edamame beans. It’s beautiful invigorating flavour will give you some instant feel good vibe while having great nutritional value.

Malaysian style noodle soup recipe

(serves 2)

Instructions:

Pour your vegetable broth, water and coconut cream into a soup pot and turn up onto medium heat.

Then add in your green onions, garlic, carrots and broccoli and cashew nuts. Give everything a good stir and cook for 2-3 minutes.

Now add in your red pepper, edamame beans, lemon juice, soy sauce and sambal olek. Give your soup a stir and cook for 2-3 minutes.

Then add in the ginger, cumin powder, lemon grass powder, curry powder and paprika. Give everything a good stir, cook for 1-2 minutes and turn down the temperature onto low.

Now add in your rice noodles. Make sure to do this slowly and stir them into your soup gradually in order to avoid them clustering up in your soup like one big chunk.

Once the noodles are mixed in cook for another 1-2 minutes. Make sure not to overcook once the noodles are in since rice noodles cook very quickly and can fall apart if you over cook them.

Turn off the stove completely and add your fresh coriander to the soup, give it one final stir and then serve immediately.

Happy soup days xx