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Coconut Curried Maggi Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum

Apr-07-2017
Antara Navin
5 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Coconut Curried Maggi Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum RECIPE

Nothing can give satisfaction as fast as a bowl of maggi noodles in flavorsome coconut curried broth. Combine it with stir fry mushrooms, onions and bell pepper in sesame oil and seasoned with white pepper and soy sauce. Coconut Curried Maggi Noodle Soup with Stir Fry Mushrooms, Onions and Capsicum is a delicious food,the perfect comfort food when your stomach is empty and your day's been full.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. 1 packet maggi noodles ( taste-maker discarded)
  2. For Coconut Curried Broth:
  3. 1 1/4 cups unsweetened coconut milk( homemade or store bought)
  4. 1/4 cup roughly chopped onions
  5. 2 garlic cloves
  6. 2 green chillies
  7. 1 tablespoon roughly chopped fresh coriander
  8. 1 tablespoon curry powder
  9. 1 Cup water
  10. Rest of the ingredients:
  11. 2 Tablespoon Coconut oil
  12. 1 tsp sesame oil
  13. 1/4 cup thinly sliced Onions
  14. 2 cups sliced mushrooms
  15. half bell pepper (green/orange/red/yellow) cut into julienne strips
  16. 1/4 teaspoon white pepper
  17. 1/2 teaspoon low sodium soy sauce
  18. salt as per taste
  19. 1/4 cup unsalted walnuts

Instructions

  1. Add 1/4 cup roughly chopped onions , garlic cloves, green chillies, fresh coriander into a food processor and blitz into a paste adding little or no water.
  2. Heat a deep bottomed pan or pot n on low heat, melt half of coconut oil and add the onion garlic paste. Let fry for a few minutes, then add curry powder, salt and coconut milk.
  3. Turn fire on medium heat, stir, then add water. Stir and let cook for a few minutes.
  4. In another pan, add the remaining coconut oil. Add the walnuts, saute for 30 seconds. Take it out and roughly chop it. Keep it aside.
  5. In the same pan, add the sesame oil. When the oil is hot, add the remaining onions. Saute for 2-3 minutes on medium high heat till the onions turns light brown, soft and translucent.
  6. Add sliced mushrooms and julienned bell peppers. Cook at medium high till the mushrooms lose their moisture and they become soft. Add white pepper powder, soy sauce and a pinch of salt. Stir fry for 2-3 minutes. Turn off the gas.
  7. Add dry maggie noodles to the coconut curried broth, discarding the taste maker. Stir and let cook until noodles are ready.
  8. Divide noodle soup into 2 large soup bowls. Top with stir fried mushrooms, onions and bell peppers.
  9. Sprinkle with chopped walnuts. Serve warm

Reviews (3)  

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Suman Yadav
Apr-11-2017
Suman Yadav   Apr-11-2017

amazing recipe

Manisha Shukla
Apr-07-2017
Manisha Shukla   Apr-07-2017

Lovely, loved iy

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