This is a rich subtle rice curry soup which makes for a hearty , healthy and balanced dinner especially enjoyed during cold winter nights!
Ingredients
Here's a photo for reference!
For the base:
1/2 Ripe mango chopped
1/2 cup onion
1 tsp ginger
1 tsp garlic
1 jalapeno
1 small habanero (optional if you want to add an additional kick!)
3 tbsp Basil + additional for garnish
Coconut yogurt ( substitutions: coconut milk, cashew paste or cashew yogurt)
Veggies & Noodles:
You can experiment here with different veggies!
3-4 small red radishes
1/2 cup Broccoli/ Broccolini
1/2 cup sliced carrots
4 oz (1/2 pack) tofu
Thai rice noodles (about 1 serving - sub gluten-free for a gluten-free recipe )
Salt & Pepper to taste
Recipe
Chop garlic, ginger, peppers, onion and mango pieces and saute them till the onion turns soft and starts to brown.
Transfer the mixture to a blender and add in coconut yogurt and the chopped basil. Blend till you get a fine puree.
Add the puree to a pan and add about 1 cup of water, veggies, tofu and rice noodles. Bring it to a boil and cook till the rice noodles are soft and well done. Add salt and pepper. Adjust water according to the required consistency.
Garnish it with Basil and serve!
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