ThaItalian Noodle Soup
A Fusion of Spaghetti and coconut milk? The outcome is super zesty, spicy, satisfying, and comforting Noodle Soup. Quick-Healthy-Flavorful Meal with hands on vegetables.
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Let’s give your winter a kick start with this “Thaitalian Noodle Soup”. Yes, I just said that name, it suits perfectly! It is a fusion of Spaghetti Noodle soup made with coconut milk! Thaitalian!
This version takes hardly 20 minutes from prep to the bowl! Try it out!
What’s the story behind this recipe? Well, winter is coming! Texas is known for extreme weather conditions. From sudden 20 degrees temperature drop to back high in 80s, sometimes all in one week. Two weeks back I was having cold and frosty smoothies, but during these wintery days I opt for hot and hearty food. This week, I was craving for super-hot & spicy noddle soup without having to spend a lot of time in the kitchen
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Servings: 4-5
Prep + cooking Time: 20 minute
Ingredients
≈ 1 Tbsp. oil (I used olive oil)
≈ 1 Tsp Sesame Seeds
≈ 1 medium stick ginger – diced
≈ 2 garlic cloves – minced
≈ Noodles – I used 1/2 pack of 16oz Spaghetti – use GF noodles for allergy free version
≈ 1 Can Coconut Milk
≈ 1 Can Water – use the same can once you dump the milk in the pot
≈ 1.5 to 2Tbsp. freshly squeezed lemon juice ( I go for 2 !)
≈ 1Tbsp. Soy Sauce
≈ 1 Tsp Turmeric
≈ 1 Tsp Crushed black pepper
≈ 1 Tsp Cayenne or red chili powder – to taste
≈ 1/2 Tbsp. Salt, to taste ≈ Crushed red pepper flakes, to taste & garnish
≈ Fried onions – to taste-For added crunch and Flavor (use fresh scallions if avoiding Fried onions)
≈ Handful of fresh Cilantro- finely chopped
≈ 1 cup or Handful of baby spinach – as is, no chopping
Roughly Chopped Veggies & Tofu:
≈ 8-10 baby carrots (I always buy baby carrots over traditional long ones to save time)
≈ 1 stalk celery (Don’t run to the store if you don’t have it on hand) ≈ 1 small green and yellow zucchini squash
≈ 2 small tomatoes
≈ 10-12 Broccoli forest- about ½ lbs
≈ 8 oz. Firm/Extra Firm Tofu (usually comes in 16oz pack, I used half)
Method:
≈ Cook Spaghetti little softer than al dente. Add some oil and salt while cooking it. Drain and keep aside
≈ In a large pot on medium heat-Heat the oil ≈ Add Sesame Seeds & Turmeric. Swirl the pan to get it all coated in oil.
≈ Add the veggie mixture (ginger, garlic, all roughly chopped veggies & tofu, cilantro)
≈ Add salt-cayenne-pepper flakes-black pepper-lemon juice- soy sauce. Mix well
≈ Add Spinach, cover and cook for a minute
≈ Uncover, add coconut milk and water. Stir- Cover-Bring it to boil
≈ Taste the soup; adjust the flavor per your liking. Turn off the flame
≈ Place Noodles into bowls, pour the soup and garnish with fried onions and red pepper flakes
≈ Let it sit for a minute so that noodles absorb soup flavor. Dig in! —————————————————————
Highlights of Nutrition Facts : Calories 425. Protein 14 g. Calcium 23% . Iron 24% I Servings: 4 —————————————————————
Notes: Don’t have Spaghetti? Any Ramen, Angel hair or long pasta will work! Be generous at Fried Onions and Red Pepper Flakes! Eating later on? Prepare the bowl with noodle & soup, heat it up at least for ½ to 2 minutes.