Coconut Milk Rice Noodle Vegetable Soup

Coconut milk, rice noodle vegetable soup

Makes 6-8 servings.

6 cups water (1500ml)

2 tbs coconut milk

1 cube grated ginger

2 clove garlic

1/4 tsp Lemon zest

1/4 tsp coconut oil

1 tbs vegata soup seasoning.

1 tbs sriracha hot sauce

2 tbs chili garlic sauce.

Throw all the above ingredients into water and bring it to a boil.

For vegetables and rice noodles:

11/2 chopped  tomato

1/2 cup cubed tofu

100 gms rice noodles ( uncooked)

Vegetable preferred ( you can use your favorites)

Combination of any 3-4 of the following vegetables like mushroom, pea pod, broccoli, spring onion, celery,  carrots, water chestnuts, baby corn, bamboo shoots.

To the above boiled water broth toss in all the tofu, rice noodles and vegetables and heat for couple minutes. Do not over cook. Garnish with cilantro, spring onion or lemon grass or basil. Add a drop of soya sauce before serving.