Indonesian-Style Curried Vegetable Soup - New England Today
INGREDIENTS
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Yield: 4 to 6 servings
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Ingredients
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2 tablespoons canola oil
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2 medium onions, finely diced
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4 garlic cloves, minced
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2 teaspoons minced gingerroot
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2 cups (6 ounces) mushrooms, thinly sliced
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon turmeric
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1/8 teaspoon cayenne pepper
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4 cups vegetable stock, store- bought or homemade
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1 can (14 ounces) unsweetened coconut milk
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1 teaspoon salt
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2 large boiling (waxy) potatoes, peeled and diced (1/2 inch)
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1-1/2 cups green beans, cut into 1-inch lengths
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1/4 cup red bell pepper, very finely diced (1/4 inch)
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1/2 cup fine egg noodles or 1-inch pieces of broken vermicelli
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juice of 1 lemon
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