• SpicetheSpirit

Spicy coconut soup

Nutrient content per person: Calories 292 kcal Carbs 46 g Fat 9 g Protein 10 g

Fun Facts

About rice:

* The Great Wall of China is held together with sticky rice.

If you've ever tried to remove caked-on rice from the bottom of a pot, you know how strong it can be. While the Great Wall was being built during the Ming dynasty in the 15th and 16th centuries, workers used a porridge made with rice along with calcium carbonate as a mortar to hold the wall's stones together.

* Rice is good for years-unless it's brown. Uncooked white rice will stay fresh and edible for anywhere between 10 and 30 years (depending on how it is stored). But uncooked brown rice has a shelf life of just three to six months because the bran coating will oxidize.

Serving for 6 persons


Preparation time: 20 minutes


Ingredients:

400 g frozen vegetables ( cauliflower, beans, peas and carrots)

1,5 l of water

150 g rice noodles

1 can light coconut milk

1 can of champignons

1 can of chickpeas

1 onion

2 tbsp soy sauce

2 tbsp lemon juice

2 tbsp maple syrup

2 tbsp nutritional yeast

1 tbsp oil

2 tsp green curry paste

2 tsp salt

2 tsp lemon pepper


optional: 5 g of lemongrass


Garnish:

black sesame seeds


Directions:

Cut the onion into small pieces. Choose the best pot and turn on the stove. Add oil to the bottom of the pot. When the oil is hot, add the onion and brown slightly. When the onion is golden brown, add to the pot washed chickpeas and mushrooms. Fry them in the pot for 5 minutes. Add the vegetables. Put a little bit of water in the cup, with curry paste. Stir the pasta thoroughly to avoid lumps. Pour the liquid from the cup into the bowl. Then add the rest of the water to the pot with salt and lemon pepper. Boil for a few minutes and then place the noodles in the soup. The noodles should be ready after 5-7 minutes. When the noodles are almost done, turn off the stove. Pour coconut milk, maple syrup, lemon juice, nutritional yeast, and soy sauce into the pot. Stir the soup and place the lemongrass in the soup. Place the lid on the pot and let it sitt for 2-3 minutes. Serve in a bowl and garnish with sesame seeds. Enjoy!

Did You Try This Recipe?

Let me know how it went! Follow us on Facebook. Comment below and share a picture on Instagram with the hashtag #spicethespirit.

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Pinterest Icon
  • Black YouTube Icon

Nutritionist

 Yoga teacher

 

 

 

   © 2019 Spice the Spirit|Kariina Kuningas