Oké, hierbij een poging om uit te leggen hoe lekker dit is?!
How can I describe to you how good this Thai Curry Vegetable Soup is. Misschien moet ik wel vertellen dat ik the bowl wilde skipen and just wantend to eat it straight out of the pot with the huge ass spoon 🥄🤣🤣 Geloof me dit wil je niet delen met niemand niet. I almost wanted to tell my husband that I didn’t cook anything today so I could hide the soup and eat it all by myself (no, hahahah das gemeen)
Go and try it out. Make this Thai Curry Vegetable Soup 🍜 I hope you’d love it as I do!
2 Tbsp olive oil
2 cloves garlic minced
1 Tbsp grated fresh ginger
2 Tbsp Thai green curry paste
500 gram veggies of choice (like bok choy, red onion, sprouts)
1L vegetable or chicken broth
200mL coconut milk
1/2 tsp fish sauce
50 gram rice vermicelli noodles
Prepare the vegetables for the soup.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste.
Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the veggies along with the chicken or vegetable broth.
Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender.
Add the coconut milk, fish sauce to the soup.
To serve, divide the rice vermicelli among four bowls.
Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
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