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Cooking Time: 20 Minutes
Preparation Time: 25-30 Minutes
Total Serves: 4

The Ingredient List

  • MAGGI Coconut Milk Powder – 1Tablespoon
  • Warm Water – 1 Cup
  • Veg Stock – 2 Cups
  • Ready-Made Or Home-made Red Curry Paste – 2 Tablespoons Heapful
  • Red Chilli Paste – 1 Tablespoon Heapful
  • Palm Jaggery – 1.5 Tablespoon (Or You Can Increase If The Curry Is Too Hot For You)
  • Button Mushrooms – 10 Pieces, Sliced Finely
  • Zucchini – ½ No., Cut In Cubes With The Seeds Removed (In Case Of Any)
  • Broccoli – 8-9 Florets
  • Tofu – 100 Grams, Cut In Big Cubes
  • Sesame Oil, 4 Tablespoon
  • Rice Noodles – 200 Grams
  • Salt – 2 Teaspoon And ¼ Teaspoon And A Pinch (Taste And Adjust Accordingly)
  • Sugar – ½ Teaspoon
  • Lemon Wedges – 8 Pieces
  • Soft To Medium Boiled Egg – 4 No. Cut In Half (Optional)
  • Coriander Leaves – For Garnish

The Easy Steps

  1. Prepare thin coconut milk by following the instructions behind the MAGGI coconut milk powder (Add 1 Tablespoon coconut milk powder to 1 cup warm milk and mix well). Keep aside (1 min) - Preparation
  2. Boil 500 ml water with a pinch of salt. Once the boil comes over, add the broccoli florets along with 1/2 Teaspoon sugar and let it cook for 5 min (10 min) - Preparation
  3. Boil 1 ltr of water for 8-10 minutes with ¼ Teaspoon salt. Once the water has boiled, then add the rice noodles and let it cook for another few minutes. Keep checking as we want the rice noodles to be cooked but still have a bite. Remove from heat, strain, and then wash it under cold water to avoid further cooking. Spread it on the flat colander and then put some oil and mix so that the oil coats the noodles and that will avoid sticking (15 min) -- Preparation
  4. Take 2 Tablespoons in the pan and heat till hot. Now put the tofu cubes in the pan and let them shallow fry on both sides and remove on a plate covered with tissue paper (5min) - Preparation 
  5. Take a big pan and add 2 Tablespoons of oil. Once it is heated, add red curry paste and chili paste and mix them well. Let them cook for a minute. If it starts sticking to the bottom add ½ cup of veg stock and mix it well. Now add sliced mushrooms and zucchini and let them cook for 5-8 min with the lid on. Keep checking after 2-3 minutes if the vegetables are cooked. They still need to have a bite and not be turned mushy (5-8 mins) – Cooking
  6. Once vegetables are done, then add the remaining veg stock and thin coconut milk and stir well. Now add salt and palm jaggery and mix till combined. Now bring it to a boil, and then put the flame on the sim and stir frequently in between. After you put the flame on the sim, add shallow fried tofu cubes and broccoli and let them also absorb the flavor. Simmer the soup for 3-4 minutes and then close the gas (10-12 min) - Cooking
  7. Now take a bowl, add the cooked rice noodles. Top it with the hot vegetable soup. Garnish with eggs, lemon wedges, and coriander leaves (1 min) -- Garnish
  8. Do squeeze the lemon wedges so that you can get the tangy flavor in the curry and slurp away.