Broccoli and moong noodles in broth

Ingredients

3 cups vegetable broth ( I used 1 cube 1 cube of  vegetable-bouillon and 3 cups water)
1 small can I used arroyo coconut milk

1 teaspoon curry powder
few shakes of  crushed red pepper
1 tablespoon grated galangal
1 table spoon grated ginger
2 small heads of broccoli flowers trimmed
salt to taste
1 table spoon ponzu or soy sauce
1 small packet of wide moong bean thread

Method:

Heat vegetable broth add grated galangal and bring to boil
Add 1/2 can of coconut milk and red pepper flakes
Now add broccoli florets noodles, salt, soy sauce , close with lid and cook on high flame for 4 minutes
Now add curry powder, remaining coconut milk, ginger. Mix well

Server noodles with broth.

Note: Galangal is white ginger available in chinese or thai grocery stores. If you cannot get it use double the ginger.

Carrot Ginger soup

Ingredients
4 carrots peeled and cut into chunks
1 big onion diced
2-3 tablespoon ginger grated
2 tablespoon butter
salt- pepper to taste
3 glasses water
1 can evaporated milk

Method:
Heat butter when melted add ginger and onion
saute till it shines
add carrot
salt and pepper
Add water
Pressure cook 3 whistles
or close and cook till carrot softens
Now add evaporated milk and blend it with hand blender

To make it vegan use rice milk or almond milk

Spicy Red Bell Pepper soup

3 red bell pepper

2 zucchini diced
1 jalapeno
1 yellow onion diced
1/2 cup frozen or fresh corn

1/2 cup evaporated milk
1/2 chipotle in adobo

handful cilantro

1/2 spoon red chili powder

1 spoon cornstarch
Salt to taste

1 cube of  vegetable-bouillon
3 cups water


1 table spoon butter.


Steps:

In a dutch oven
heat butter
Add onions and jalapeno
When they soften add red bell pepper and zucchini, cilantro, corn
saute add water, bouillon  and boil

Say after 5 mins add salt, chipotle

boil 5 more mins

add evaporated milk
slurry of cornstarch , chili powder
Grind using hand blender. Server hot.

Can be made vegan by using non-diary milk and oil instead of butter