1 14oz can coconut milk
1 potato peeled, cubed and par-boiled
1 carrot cut into thin strips
half a cup of peas
half a cup of quartered button mushrooms
6 cups of water
2 heaped tablespoons vegetable bullion or 3 veg stock cubes
2 mushroom stock cubes (optional)
1 tablespoon soy sauce
1 onion finely chopped
2 cloves of garlic crushed
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp ginger
1/2 tsp tumeric
1/4 tsp paprika
2-3 blocks of sharwoods medium egg noodles
Method:
Fry the onion and garlic with the spices in a tablespoon of oil until onion is soft and transclucent. Pour in water, soy sauce, stock cubes, bullion, stir till dissolved and simmering. add potatoes and carrots and mushrooms, bring to the boil then simmer for another 10 mins. Add coconut milk, mushrooms and peas and noodles, the quantity of noodles really is a personal thing you can make the soup as thicK or as thin with them as you like, the Boss likes it almost like a noodle stew, whereas I could sometimes be happy eating the soup without them on occasion.
The noodles take about 4 mins to cook but let the soup simmer for 30 mins on a very low heat to blend flavours. If you can stop people eating it this soup is even nicer the next day, though you may have to add a bit more water as it thickens up.
