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    Home » Salads & soups » Coconut and Vermicelli Soup

    Coconut and Vermicelli Soup

    Mar 10, 2014 · Modified: Dec 21, 2020 by Priya_Srinivasan ·

    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.

    Ingredients
    100gms of Vermicelli (Iused rice vermicelli)
    400gms broccoli or one full head of brocooli
    300gms of red pumpkin
    3 tablespoon of shredded ginger
    2 big onion, finely chopped
    2 cloves of garlic
    2 green chilies
    400ml coconut milk (i used store-bought)
    ½ teaspoon pav bhaji masala
    2 tablespoon coconut oil
    Salt to taste
    fresh lime juice and coriander leave for garnishing

    Method

    • 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 teaspoon 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 ½ 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 tablespoon 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 .

    Notes

    • 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. 
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

    More Soups & Salads

    • Potato & Carrot Soup | Pressure Cooker Recipe
    • Quinoa Kosambari | Quinoa & Moong Dal Salad
    • Barley Vegetable Soup | How to Make Barley Soup
    • Callaloo & beans soup|Amaranth Greens & beans soup

    Reader Interactions

    Comments

    1. Unknown

      March 10, 2014 at 3:38 pm

      wow very nice to see diffrent varities for soups here 🙂 they are completely unique and love the combination 🙂 very inviting one dear !!

      Reply
      • Priya_Srinivasan

        March 11, 2014 at 5:18 am

        Thanks Manjula!

        Reply
    2. AparnaRajeshkumar

      March 10, 2014 at 3:57 pm

      I just love this idea ….. too good

      Reply
    3. Unknown

      March 10, 2014 at 8:05 pm

      Gt8 idea on adding vermicelli on a soup .

      Reply
    4. Rafeeda AR

      March 11, 2014 at 6:13 am

      even i have eyed this particular recipe in friday, but to be made when i am all alone to enjoy the soup… hehe… looks delicious….

      Reply
    5. Priya Suresh

      March 11, 2014 at 12:14 pm

      Quite a different soup, even i love coconut milk in soup.. Soup looks very satisfying and delicious Priya.

      Reply
    6. Pavani

      March 13, 2014 at 1:53 am

      Soup looks awesome.

      Reply
    7. Unknown

      March 13, 2014 at 6:15 am

      That looks like a yummy bowl of goodness. 🙂

      Reply
    8. Varada's Kitchen

      March 15, 2014 at 11:24 pm

      Nice combo. Lovely soup. It is funny how our kids have the exam and we cannot concentrate. 🙂

      Reply
    9. sushma

      March 18, 2014 at 3:11 pm

      Looks soo delicious.

      Reply
    10. Srivalli

      March 19, 2014 at 1:21 am

      The soup surely look stunning Priya..and I am looking forward to your naans as well…

      Reply
    11. Chef Mireille

      March 20, 2014 at 4:02 am

      This is my kind of soup. Pinned to try

      Reply
    12. Harini R

      March 22, 2014 at 9:42 pm

      Very tempting bowl of soup, Priya!

      Reply
    13. Unknown

      March 25, 2014 at 7:53 pm

      Healthy & yummy soup..

      Reply

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