Serves 4
Ingredients:
1 piece of ginger, walnut size, sliced
1 clove of garlic
1 tsp coriander seeds
1/2 bunch of fresh coriander or celery leaves
20g sesame oil
600g chicken stock
160g coconut milk
200g mushrooms, cut into pieces
2 tsp curry paste
1 tsp salt
1 pinch of cayenne pepper
100g rice glass noodles
1) Add ginger, garlic, coriander seeds and herbs to the jug and chop 3s/speed 8.
2) Add sesame oil and cook 3m/Varoma/speed 1.
3) Add stock, coconut milk, mushrooms, curry paste, salt and cayenne pepper and cook 10m/100C/
/speed 1.
4) Break glass noodles into pieces, add to jug and heat 2m/100C/
/speed 1.
Notes:
If you like your soup spicier, add a deseeded chilli to the ginger and chop.
Variations:
- Add fried strips of chicken to the soup.
- Steam fish filets (e.g. plaice or dover hake) which have been cut into bite sized pieces in the Varoma while you cook the soup. In this case, replace the chicken stock with gluten free fish stock and increase the temperature in step 3 to 10m/Varoma/
/speed 1.
