* 4 garlic cloves, minced * 1 1/2 tsp grated/minced ginger * 1 tsp lemongrass purée * 1 red chili, minced/grated * 1/2 tsp turmeric * 1 x 400ml tin of coconut milk * 400ml vegetable stock (plus more if needed) * 100g vermicelli rice noodles * Soy sauce/tamari, to taste * 1/2 lime
**To serve**
* Crispy tofu * 100g edamame, cooked * Shredded pak choi * Fresh coriander * Sliced red chili
###Instructions
1. Add the garlic, ginger, lemongrass, chili and turmeric to a large pot with 2 tbsp water. Stir over a low heat for a couple of minutes. 1. Pour in the vegetable stock and coconut milk and mix well. Bring to a simmer. 1. Once simmering, add the noodles. Cover with a lid and simmer for about 4 minutes or until the noodles are soft. Add more stock if needed. Stir. Season to taste with some soy sauce/tamari. Squeeze in lime juice to taste. 1. Serve the noodle soup in bowls, add your favorite toppings and finish with a drizzle of chili oil. Enjoy!
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###Ingredients
* 4 garlic cloves, minced
* 1 1/2 tsp grated/minced ginger
* 1 tsp lemongrass purée
* 1 red chili, minced/grated
* 1/2 tsp turmeric
* 1 x 400ml tin of coconut milk
* 400ml vegetable stock (plus more if needed)
* 100g vermicelli rice noodles
* Soy sauce/tamari, to taste
* 1/2 lime
**To serve**
* Crispy tofu
* 100g edamame, cooked
* Shredded pak choi
* Fresh coriander
* Sliced red chili
###Instructions
1. Add the garlic, ginger, lemongrass, chili and turmeric to a large pot with 2 tbsp water. Stir over a low heat for a couple of minutes.
1. Pour in the vegetable stock and coconut milk and mix well. Bring to a simmer.
1. Once simmering, add the noodles. Cover with a lid and simmer for about 4 minutes or until the noodles are soft. Add more stock if needed. Stir. Season to taste with some soy sauce/tamari. Squeeze in lime juice to taste.
1. Serve the noodle soup in bowls, add your favorite toppings and finish with a drizzle of chili oil. Enjoy!
[Source](https://www.instagram.com/reel/DHLtHFcI8td/)