Corn Carrot Pea Coconut Milk Noodle Soup
Corn Carrot Pea Coconut Milk Noodle Soup
250g Mixed Vegetables Corn Carrot Peas pack
1 box Unsweetened Coconut Milk (1 Litre)
200g to 400g Noodles to suit (Fresh noodles or Dried noodles)
Salt ½ tsp for soup, ½ tsp for Noodle
oil ¼ tsp
2 litre of Water to cook noodles
1. No need to defrost mixed vegetables.
2. When cooking veggies in the coconut milk, leave the lid open at all time.
3. If use dried noodles, you may need to start with cooking the noodles first, as the vegetables in the coconut milk are cooked quicker than the noodles.
4. Add salt to noodle pot will make the noodles tasty and blend with soups and veggies.
5. Cook steps A and B at the same time may make this easy and yummy noodle soup quickly.
6. For better taste experience, enjoy the Corn Carrot Pea Coconut Milk Noodle Soup right after you cook them.
Following cooking steps A and B are happening at the same time.
A: Cook coconut milk soup
1. Add one box of coconut milk into a pot (soup pot).
2. Add mixed vegetables into the soup pot. No need to defrost.
3. Heat the soup pot.
4. While the pot is being heated, add ½ tsp of salt.
5. Drip ¼ tsp of oil.
6. Once it is boiled, reduce heat to medium low.
7. Still keep the soup boiling for 5 minutes. Leave the lid open.
8. In 5 minutes, turn off the heat of soup pot.
B. Cook noodles.
1. Add 2 litres of water into another pot. (noodle pot)
2. Heat the noodle pot and bring it to boil.
3. Add ½ tsp of salt into the noodle pot.
4. Once the noodle pot is boiled, add noodles.
5. Stir noodles.
6. Once the pot is boiling again, keep the lid open.
7. Keep boiling for 4 minutes if it is fresh noodles. For dried noodles, keep boiling for 10 minutes.
8. In 4 minutes (fresh noodles) or 10 minutes (dried noodles). Turn off the heat for noodle pot.
C. Serve
1. Transfer noodles into the bowl.
2. Scoop coconut milk soup with the veggies on top of the noodles.
3. All steps may be completed within 20 minutes.
4. Enjoy.
