VEGAN CURRY SOUP
This is basically a vegan pot noodle, but homemade (and much tastier of course)
prep time 5 mins total time 10 mins serves 2
2 tbsp curry powder
Pinch of chilli flakes
300g frozen veg
Tin of coconut milk
Rice noodles (2 nests)
Juice of half a lemon
Fry the curry powder and chilli flakes (these are optional if you’re not a fan of too much spice) in some oil in a deep pan. Add in a dash of water if it needs de-sticking.
Add in the frozen veg and coconut milk. Fill up the tin of coconut milk with water and also add to the pan.
Bring to a boil and then add the rice noodles. Simmer until they have separated and cooked through.
Squeeze in the lemon juice and serve in a big bowl with some chopsticks!
Make sure you use thin rice noodles for this recipe as it will cook really fast in the soup. If you want to use different noodles, cook them separately and add them in together in the bowl.