You can add hot water with with mushroom / chicken
bouillon powder if you'd like, but we actually enjoyed this with just the hot water (or even without) and it still tasted delicious!
Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable
bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
There are store - bought vegetable
bouillon powders, and
if you have one you really like, it should work here.
But you can have them ready fast
if you keep the ingredients on hand, including the
bouillon powder, and then just cook the noodles quickly and assemble the cups.
For additional seasoning, add more chicken
bouillon or other seasonings such as cumin, chili
powder, salt, or pepper
if desired.
The secret to getting the flavor just right is in the homemade vegetable
bouillon — but you can use store - bought
powdered bouillon as well (Massel brand is gluten free,
if you can find it).
Stir in the coconut milk,
bouillon powder, Thai spice, turmeric (
if using), and boiling water.