John Myers
Glass Noodle Coconut Soup
The perfect glass noodle coconut soup recipe with a picture and simple step-by-step instructions.
- 100 g Glass noodles
- 100 g Ground beef
- 100 g Zucchini
- 60 g Carrot
- 60 g Paprika
- 60 g Spring onion
- 60 g Frozen peas
- 200 ml Coconut milk
- 400 ml Broth
- 20 g Coconut butter
- 40 ml Soy sauce
- Fish sauce
- Salt
- Prepare the glass noodles according to the package instructions and cut into small pieces.
- Cut the bell pepper, courgette and carrots into fine, small strips. Cut the spring onion into fine rings.
- Fry the minced meat until crumbly. Add the carrots, peas and paprika and cook for 1 minute. Add the broth, coconut butter and the remaining vegetables and simmer for 5 minutes.
- Add the chopped glass noodles and coconut milk (do not boil any more). Season everything with soy sauce, fish sauce and salt and season to taste.
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