VEGAN CURRY SOUP

vegancurrysoup.jpg

This is basically a vegan pot noodle, but homemade (and much tastier of course)

prep time 5 mins total time 10 mins serves 2


ingredients

  • 2 tbsp curry powder

  • Pinch of chilli flakes

  • 300g frozen veg

  • Tin of coconut milk

  • Soy sauce

  • Rice noodles (2 nests)

  • Juice of half a lemon

 

method

  1. 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.

  2. Add in the frozen veg and coconut milk. Fill up the tin of coconut milk with water and also add to the pan.

  3. Bring to a boil and then add the rice noodles. Simmer until they have separated and cooked through.

  4. Squeeze in the lemon juice and serve in a big bowl with some chopsticks!


notes

  • 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.