Coconut and Vermicelli Soup

I planned to do different types of Naan for the second week of Blogging Marathon, thast starts today. But with kuttu’s exam i couldn’t concentrate much on that, so switched my theme to Soups and salads. I think the god’s heard me and this week Friday magazine had featured some 5-6 recipes of soups. The one that caught my eye was the coconut milk soup with noodles. I tried it with for our dinner yesterday with some foccacia puligese. It was yum and the combo turned out great. 
My hubby had it with the noodles whereas i had it plain without the noodles. Both tasted yum and filling.

100gms of Vermicelli (Iused rice vermicelli)
400gms broccoli or one full head of brocooli
300gms of red pumpkin
3 tbsp of shredded ginger
2 big onion, finely chopped
2 cloves of garlic
2 green chilies
400ml coconut milk (i used store-bought)
1/2 tsp pav bhaji masala
2 tbsp coconut oil
Salt to taste
fresh lime juice and coriander leave for garnishing


  • Cook Vermicelli according to packet instructions. I used peacock brand brown rice vermicelli. Bring a large pot of water (4-5 Cups) to boil. When the water is rolling boil, add the noodles to it and let it be on heat for 3 minutes exactly. Remove from heat, let it sit for another 2 minutes, then drain well in a colander and run cold water on top. Add a tsp of olive oil to the noodles, toss and keep aside until use.
  • In the mean time, cut the broccoli into florets, cube the red pumpkin. Keep them immersed in Hot water for 10 minutes, drain and set aside until use. I used the drained vermicelli water for this. Take  ginger and green chilies in a mixer and grind it to a smooth paste. This is optional, but if serving it to kids, i insist on doing this, coz they might find the ginger pieces a bit disturbing. 
  • In a shallow pan, add coconut oil, when it is hot enough, add chopped onions, garlic and ground ginger-chili paste to this and saute until onions turn pink.
  • Next add the drained broccoli and pumpkin to this and saute for 2 minutes. Add coconut milk and 1/2 cup water washing the tin, reduce the flame to  lowest possible, add pav bhaji masala and salt, mix well.
  • Let this simmer for around 8-10 minutes for the flavors to mingle well. Take it off the stove, add chopped coriander leaves, if using. 
  • While serving, add 3-4 tbsp of noodles to a bowl and pour 2 laddles of soup on top and squeeze a little lemon juice and serve hot with some bread on side. I served this soup for our dinner with some foccacia .


  • The original recipe didn’t add any masala or garlic to the soup.  But not adding them i find it difficult to suit our taste.
  • i skipped adding lemon juice coz i wasn’t not sure how it will taste with coconut milk. And also coriander leaves i have used only for garnishing.
  • Do not let the soup boil for longer time, coconut milk with all the masala added, might split. So, not more than 10 minutes that too in a simmer flame. I had the soup without the noodles, it tasted the same.
  • While plating the noodles in the soup, i cut it at 3 or 4 places to made it like short strands of noodles so it is easy to handle it along with the soup.