Ingredients
4-5 Baby corn (diced)
2 medium Carrots (sliced), peeled
1/4 medium Cauliflower (separated into florets)
1/4 medium Broccoli (separated into florets)
2 medium Yellow zucchinis (halved with skin), sliced
5-6 French beans (sliced diagonally)
1 medium Onion, finely chopped
2 tbsp Garlic, finely chopped
1 1/2 inch Ginger, finely chopped
2 inch stalk Lemongrass
1/2 tsp Turmeric powder
1 tbsp Oil
2 tbsp Gram flour
1 cup Coconut milk
to taste Salt
1 tsp Sugar
to taste Black peppercorns (crushed)
1/3 cup Peanuts, roasted
1 lb Noodles
1 lb Glass noodles, boiled
1/2 cup Tofu (diced)
2 tbsp Onions (browned)
1 tbsp Garlic (fried), finely chopped
1 tsp Red chili flakes
1 tsp Lemon juice
1 tsp Chili oil
Fresh coriander sprigs
Instructions
Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes.
Drain and transfer into a bowl.
Grind together onion, garlic, ginger, lemongrass and turmeric powder into a fine paste.
Heat oil in a non-stick pan.
Add ground paste and saute well.
Add gram flour, mix well and saute for 5-6 minutes.
Add 1 cup water, mix and cook further, whisk well.
Add coconut milk and whisk.
Add 1 1/2 cups water and mix well.
Add salt, sugar and crushed peppercorns and mix well, bring to a boil.
Add baby corn, carrot, cauliflower, mix well and boil.
Add broccoli, zucchini and beans, mix well and boil for 3-4 minutes.
Coarsely crush peanuts in a mortar with a pestle.
Place boiled noodles and glass noodles in a serving bowl.
Add tofu, browned onions and fried garlic.
Sprinkle chili flakes and drizzle lemon juice on top.
Add crushed peanuts and toss gently to mix.
Top with cooked vegetables and pour the soup over.
Garnish with fried garlic and browned onions. Drizzle some chili oil and finish with fresh coriander leaves.
