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Pumpkin and Glass Noodle Soup

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Pumpkin and Glass Noodle Soup

The perfect pumpkin and glass noodle soup recipe with a picture and simple step-by-step instructions.

  • 200 g Pumpkin
  • 150 g Cherry date tomatoes
  • 150 g Mushrooms
  • 3 Spring onion
  • 200 ml Unsweetened coconut milk
  • 350 ml Vegetable broth
  • 1 tsp Lemongrass paste
  • 0,5 tsp Chilli flakes
  • 1 piece Ginger the size of a walnut
  • 0,5 Pck. Glass noodles
  • Soy sauce to taste
  1. Dice the pumpkin and simmer in the hot broth for about 10 minutes. Add quartered mushrooms and rings cut spring onions, add the piece of ginger unpeeled. Pour coconut milk on top, stir in chilli flakes and lemongrass paste. Add glass noodles to the soup, reduce the heat to the lowest level and let simmer for approx. 5 minutes. Quarter the cherry tomatoes and add to the soup. Possibly season with soy sauce and serve.
Dinner
European
pumpkin and glass noodle soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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