Don’t let the long list of ingredients turn you off! You might already have most of them in your pantry.You can make it with any type of noodles, including spaghetti and ramen noodles (wheat noodles are more chewy and delicious). For a gluten-free version use rice noodles.The soy milk also gives it a rich, creamy texture.
2carrots, peeled and cut crosswise into 1-inch pieces
2medium potatoes, peeled and chopped roughly
½butternut squash, peeled and chopped roughly
Handful green beans cut into 1-inch pieces – optional
2inchginger, chopped roughly
2lemongrass stalks – beaten with a rolling pin, then cut into 1-inch pieces or a small handful Verbena lor lime leaves
4fresh curry leaves or 2 bay leaves
2teaspoonscoriander seeds, crushed
2teaspoonsturmeric powder - or fresh turmeric root, grated
Pinch of salt*
½teaspoonBlack pepper
2heaping tablespoons tomato paste or 2 tomatoes, chopped
2quartsvegetable stock or water
2tablespoonsfish sauce - optional
1cupsoy or coconut milk
1small package of ramen noodles or any noodle of your choice
Handful cilantro - chopped finely - optional
Instructions
Warm the oil in a large heavy-bottom pot over medium heat. Add the vegetables, lemongrass, and curry leaves and sauté, stirring occasionally, for about 5 minutes. Add the spices, salt, and tomato paste and stir.
Add the stock or water and bring to a boil. Simmer, uncovered, for 30 minutes, until the liquid is reduced and the vegetables are tender. Add the fish sauce, soy or coconut milk and continue to cook for 3 more minutes. Taste and adjust seasoning.
Cook the noodles according to the package instructions. Make sure to rinse them in cold water to stop their cooking.
Strain the soup into another pot, then use a fork or tongs to return the vegetables to the soup. Bring the soup to a boil. Remove from the heat and serve in medium bowls. Add a handful of noodles and garnish with cilantro. You can add sriracha for spiciness.
Notes
add only a little bit of salt because you'll be adding fish sauce towards the end.