Coconut Veggie Noodle Broth
Very easy
Victoire
Victoire

Coconut Veggie Noodle Broth

5 minutesPrep time

7 minutesCook time

389 cal.Per serving

Ingredients for 1

Broccoli (fresh)

150 g

Broccoli (fresh)

White mushrooms (whole)

80 g

White mushrooms (whole)

Vermicelli (rice noodles)

60 g

Vermicelli (rice noodles)

Coconut milk

2 tbsp

Coconut milk

Vegetable bouillon (cube)

1/4

Vegetable bouillon (cube)

Ginger (fresh)

5 g

Ginger (fresh)

Garlic

1/4 clove

Garlic

Soy sauce

1 tbsp

Soy sauce

Utensils

Stovetop, Pot (small)

recipe

  • Step 1
    Wash & slice the broccoli into florets. Slice the florets in halves of quarters, depending on their size. Small dice the stem.
  • Step 2
    Wash & thinly slice the mushrooms.
  • Step 3
    Prepare the veggie broth. Dissolve the stock cube in 200ml of hot water per serving.
  • Step 4
    Heat a drizzle of olive oil in a pot, over medium heat. Add the grated garlic & ginger. Sauté for 30 sec, stirring.
  • Step 5
    Add the veggie broth in the pot. Season with freshly grated pepper & bring to a light boil. Add the broccoli et mushrooms. Cover & leave to simmer for 5-6 min, over low heat.
  • Step 6
    Once cooked through, add the coconut milk, soy sauce & rice noodles. Mix & continue cooking for another 2-3 min.
  • Step 7
    Serve the coconut veggie noodle broth in a bowl. Top with fresh coriander, if you have some & re-season to taste. Enjoy !