Glass noodle and vegetables coconut soup

Hi there ! This week nothing very fancy but a quick dinner which is not so basic. I like to prepare this soup when I feel like having something unusual but which won’t take me ages to make because on weeknights I’m a bit running out of time to do all of what I need to do.

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Ingredients

3 carrots

1 red bell peppers

1 onion

1 clove of garlic

100g of glass noodles

200mL of coconut milk

800mL vegetable stock

1 teaspoon paprika

2 tablespoons of soy sauce

4 tablespoons minced fresh ginger

1 tablespoon of sesame oil

Parsley or cilantro (optional)

Method

Start by washing all the vegetables.

Peel the carrots, remove stem and seeds from the bell pepper.

Dice the carrots, the bell peppers and the onion.

Mince the garlic.

Heat the sesame oil in a large pot.

Add in onion and garlic.

Cook until fragrant.

Add bell pepper, carrots,ginger and paprika.

Cook for 5 minutes on medium high heat with a lid on.

Add the coconut milk and the vegetable stock, as well as soy sauce.

Put back the lid on and cook for 30 minutes on medium low heat.

Mix in the glass noodle and cook for another 5 minutes.

Serve the noodles with some vegetables and the soup. You can garnish with cilantro or parsley.