Informations supplémentaires
25 min.
|
568 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the mushrooms and the green onions. Cut the pepper into thin strips. Peel the ginger and chop it.
2. Cook the vegetables
Heat a drizzle of oil in a pot over medium-high heat. Cook the ginger, bell pepper, mushrooms, half of the green onion and the curry paste (Spicy!) for 4-5 minutes. Add salt and pepper.
3. Add the broth
Add the broth cube and 4 2P | 6 3P cups of water. Bring to a boil. Let the soup simmer for 5-6 minutes. For children, you can keep a little broth and coconut milk, which will help to dilute the spicy taste when serving.
4. Add the noodles
Add the coconut milk and the soy sauce and whisk to make the broth homogeneous. Add the vermicelli and simmer 4-5 minutes until the noodles are tender. Adjust salt and pepper to taste.
5. Plate your dish
Serve the noodles in a bowl and garnish with the remaining green onion, cilantro and lime juice. Bon appétit!
200mlCoconut Milk
1unitLime
1unitVegetable Broth Cube(s)
9gSoy Sauce
7.5mlRed Curry Paste
0.5unitCilantro
100gWhite Medium Mushroom
1unitPepper(s)
1unitGinger
3unitGreen Onion(s)
160gRice Vermicelli
What you need
pot
568 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
22g
34%
cholesterol
0mg
fiber
5g
20%
protein
11g
saturated
18g
90%
sodium
1243mg
52%
sugar
20g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg