Creamy Thai noodle soup with toasted paneer

Hardik and I love Thai food especially because of coco-nutty taste with a hint of sweetness. However eating Thai in a restaurant is a little bit tricky for vegetarians, because they always put fish oil or paste in their authentic recipe. Which is why I thought of making one such dish, which is pure vegetarian and tastes 100% authentic. So without much a do, lets dive in to the recipe.

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

This recipe makes 3-4 Servings

1 cup= 250 ml

Ingredients

125 g Noodles of your choice (cook as per instructions given on the packet)

For toasted paneer

1 tbsp coconut oil (refined)

250 g paneer, cut in cubes (you can also use tofu instead)

For creamy thai curry

1 tsp oil

2 cloves of garlic, finely chopped

1 green chili, chopped

1 inch ginger, finely chopped

2 vegetable bouillon cubes, (or 2 cups of vegetable broth with salt)

Half red bell pepper, chopped

Half yellow bell pepper, chopped

1 can coconut milk (400 ml)

3 mini bok choy

1/2 cup chopped spinach

1/4 cup chopped carrots

1/3 cup chopped zucchini

2 slices of sun-dried tomatoes (optional)

1.5 tbsp soy sauce (we used Chings soy sauce)

2 tsp hot sambal oelek paste (optional)

2 cups water

Dry spices

2 Dry red chili

2-3 pepper corns

5-10 whole coriander seeds

Directions

- Take a non stick pan,add coconut oil and add the diced paneer cubes and on a medium heat let them turn brown. Do not disturb them until done from one side. It should look something like this in the video below.

- Simultaneously take 2 tbsp of vegetable oil in a large pot, add the dry spices, wait until the spices releases its aroma.

- Then stir in onions, garlic, ginger and green chili. Saute it cook for 2 minutes on a high flame, keep adding water to deglaze the pan.

- Later add the bouillon cubes with all the chopped veggies, sun dried tomatoes along with 2 cups of water and let them cook for about 5-6 minutes. (Note: if you are using vegetable/chicken broth instead of bouillon cubes, then skip adding water in this step).

- Then add sambal oelek paste (or hot chili sauce of your choice), soy sauce, coconut milk and noodles. Cook it until all the flavors are well combined with the noodles.

Notes:

1. You might want to add more water if you notice that the noodles are soaking the curry.

2. Vegetable bouillon cubes and soy sauce have enough salt in it, so go easy in adding extra salt to the recipe.

3. Usually veg Thai recipes have tofu instead of paneer, we love paneer more so I switched it, but those who love tofu should totally go for it.

Well this is how the recipe looks when all these happy veggies and noodles are in the pot.

And now time for my favorite part, plating. Be as creative as you can, add mix salad, mug bean sprouts, chives, roasted cashews or peanuts along with toasted paneer that we prepared.

I added some chopped baby spinach leaves, roasted cashews and fresh chives with toasted paneer and some drops of lemon juice.

This recipe is so flavorsome that all your efforts that goes into making this are worth it, must try.

Did you make this recipe? If yes then share a picture of it with us,and let me know how it went. I would love to see when you guys re create the happiness in your kitchen.

❤ Priyanka