Indian Vegetable Noodle Soup Recipe – Besan & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Indian Vegetable Noodle Soup Recipe – Besan & Coconut Milk Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful soups – especially ones packed with veggies! This Indian Vegetable Noodle Soup is a total winner. It’s warm, subtly spicy, and incredibly satisfying. I first made this when the monsoon season hit, and honestly, it’s been a family favorite ever since. It’s the perfect blend of traditional Indian flavors with a cozy noodle soup twist.

Why You’ll Love This Recipe

This isn’t your average noodle soup. We’re building a beautiful base with roasted chickpea flour (besan) and creamy coconut milk, then loading it up with colorful vegetables. It’s a surprisingly light yet filling meal, perfect for a quick lunch or a comforting dinner. Plus, it’s a fantastic way to sneak in extra veggies! It’s also pretty adaptable – feel free to swap in your favorites.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 large onion
• 6-7 dry red chilies
• 1 head garlic
• 1/3 cup oil
• 1/4 cup chickpea flour (besan)
• 4 cups water
• To taste salt
• 1 medium carrot
• 1/2 cup baby corn
• 1/4 cup coconut milk powder
• 1 zucchini
• 1 cup mushrooms
• 1 cup broccoli florets
• As needed store-bought noodles
• As needed garlic slices
• As needed lime wedges
• As needed boiled egg
• As needed fresh green chilies
• As needed cilantro
• As needed crushed peanuts

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Besan (Chickpea Flour): This is the star of the show! Roasting it really brings out its nutty flavor. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets. About 100g of besan is equivalent to roughly ¾ cup.
• Coconut Milk Powder: This is a convenient way to get that creamy coconut flavor without using canned coconut milk. If you prefer, you can absolutely use fresh coconut milk – about 1 cup would work nicely!
• Dry Red Chilies: The type of chili you use will affect the spice level. Kashmiri chilies are milder and add a beautiful color, while Guntur chilies are much hotter. Feel free to adjust the quantity to your liking. My grandmother always used a mix for a balanced flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Add the dry red chilies and fry them until they become fragrant – be careful not to burn them! Remove them from the oil and set them aside.
2. In the same oil, sauté the garlic and chopped onion until they turn golden brown. This is where the flavor starts to build, so don’t rush it. Once cooled, blend the fried chilies, garlic, and onion into a smooth paste.
3. Now, let’s work on the besan. Dry roast the chickpea flour in a skillet until it smells wonderfully aromatic. This usually takes about 5-7 minutes. Whisk the roasted besan with 2 cups of water to ensure there are no lumps.
4. In a large pot, combine the onion-chili paste, besan mixture, the remaining 2 cups of water, and salt. Bring it to a boil, then reduce the heat and let it simmer for a few minutes.
5. Mix the coconut milk powder with a ladleful of the soup to create a smooth paste, then stir it into the pot. Add the chopped carrots, baby corn, zucchini, mushrooms, and broccoli florets. Continue to simmer until the vegetables are tender – about 10-15 minutes.
6. While the soup simmers, fry some garlic slices and a handful of noodles in a separate pan until they’re crispy. This will be our delicious garnish!
7. Cook the noodles according to the package instructions.
8. To serve, place the cooked noodles in bowls, ladle the hot soup over them, and top with the crispy garlic and noodles, a squeeze of lime, boiled egg slices, fresh green chilies, chopped cilantro, and a sprinkle of crushed peanuts.

Expert Tips

• Don’t skip roasting the besan! It makes a huge difference in the flavor.
• Taste as you go and adjust the salt and spice levels to your preference.
• If the soup is too thick, add a little more water. If it’s too thin, simmer for a bit longer to allow it to reduce.

Variations

• Vegan Adaptation: Simply omit the boiled egg garnish.
• Gluten-Free Noodle Options: Use rice noodles or gluten-free wheat noodles.
• Spice Level Adjustments: Add more or fewer chilies, or use a pinch of cayenne pepper for an extra kick.
• Monsoon/Rainy Day Adaptations: My mom always added a pinch of turmeric and a dash of black pepper during the monsoon season, believing it boosted immunity. It’s a lovely addition!

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of warm roti or naan. A simple Indian salad (kachumber) would also be a refreshing accompaniment.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the liquid, so you might need to add a little water when reheating.

FAQs

• Is this soup suitable for a cold? Absolutely! The warm broth, spices, and vegetables are incredibly soothing for a sore throat and congestion.
• Can I use fresh coconut milk instead of powder? Yes, you can! Use about 1 cup of fresh coconut milk.
• What type of noodles work best in this soup? Hakka noodles or any thin wheat noodles work great.
• How can I adjust the thickness of the soup? Add more water to thin it out, or simmer for longer to thicken it.
• Can I add other vegetables to this soup? Definitely! Feel free to add spinach, peas, or any other vegetables you enjoy.

Enjoy this comforting bowl of goodness! I hope it brings a little warmth and flavor to your day. Let me know in the comments if you try it and what you think!