Coconut & Coriander Noodle Soup

This fragrant and hearty noodle soup features a vibrant broth made with NJM’s Coconut Milk and fresh coriander. Packed with flavour, warmth, and nutrients, it's the perfect comfort food for any time of the year—especially when you need a nourishing pick-me-up.

Preparation Time: 15–20 minutes

Ingredients

For the Broth:

• 30 grams fresh coriander (cilantro), stems and leaves

• 3 garlic cloves, minced

• 1-inch piece of ginger, minced

• 1 green chilli, chopped (adjust to taste)

• 1 1/2 tablespoons miso paste or Thai curry paste

• 300 ml NJM’s Coconut Milk

• 250 ml water
  
  

For the Soup:

• 2 portions cooked noodles (your choice of type)

• Vegetables of your choice (e.g., broccoli, baby corn, mushrooms, pak choi)
  
  

Toppings:

• Sesame seeds

• Chilli oil

• Fried onions

• Spring onions, chopped

• Roasted peanuts

• Drizzle of soy sauce

Instructions

1. Prepare the Broth
   In a blender, combine coriander (both stems and leaves), minced garlic, ginger, and green chilli. Blend until smooth, adding a splash of water if needed.

2. Simmer the Broth
   In a saucepan, mix the blended paste with miso or Thai curry paste, NJM’s Coconut Milk, and 250 ml of water. Stir well and bring to a simmer over medium heat. Let cook for 5–7 minutes to allow the flavours to meld.

3. Cook the Vegetables
   Add your chosen vegetables to the broth. Simmer for another 3–5 minutes, until vegetables are tender yet crisp.

4. Add the Noodles
   Add the pre-cooked noodles to the soup and stir gently. Heat through for 1–2 minutes.

5. Serve
   Ladle the soup into bowls and top with sesame seeds, chilli oil, fried onions, spring onions, and roasted peanuts. Finish with a drizzle of soy sauce to taste.

6. Enjoy
   Serve hot and enjoy the comforting, flavourful bowl of goodness!