2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Everyone who has small children probably knows how to make vermicelli soup. After all, dairy products are the basis of baby food. But they can diversify not only the menu of the little members of your family. Many adults remember school time with pleasure and eat milk soup with vermicelli with appetite. This seemingly primitive dish can be made more original by adding almonds. This nut goes well with dairy products. You will need a blender to grind it. Also in oriental cuisine (Thai, Indian) there are many desserts that resemble milk soup with vermicelli. Let's consider some of them. But first, a traditional recipe.
Milk soup with vermicelli and almonds
Nuts make this dish a very hearty breakfast. Of course, it is for those who initially felt sympathy for milk soups. For two servings, you will need two glasses of milk, two handfuls of unpeeled almonds, four tablespoons of vermicelli, sugar, s alt andbutter to taste. Almonds pour boiling water, then peel. Grind the nuts with a blender or mortar. Add nuts and sugar to boiling milk, boil again. Add vermicelli to the pot. Cook for about seven minutes, stirring occasionally. Then let the soup brew and season with butter (cream, fat sour cream). You can sprinkle with almond or pistachio petals for decoration when serving.
Indian milk noodle soup
This dish is popular among Indian Muslims. They serve it to the table during the holiday that marks the end of Ramadan. It can be served both cold and hot. Take 25 grams of pistachios and almonds, soak in boiling water for several hours, peel and chop. For the soup, you will need three tablespoons of melted butter (ghee), one hundred grams of very thin vermicelli (“angel hair”), 850 grams of milk and 8 tablespoons of sugar. You can add dates as an optional ingredient. Melt the butter in a saucepan with a thick bottom, fry raw vermicelli on it. It will turn golden very quickly - try not to fry it too much. Slowly, in portions, add milk, let it boil (constantly control it so that it does not run away). Add sugar and dates, cook a little more and leave covered for ten minutes. The dish will thicken a little. Serve in bowls sprinkled with nuts and brown sugar.
Thai vermicelli soup
The original isthe dish contains many exotic products (for example, lemongrass), which are not available in our stores. But they can be successfully excluded from the recipe, leaving only coconut milk unchanged. For four servings of Thai soup, you will need half a liter of chicken broth, one large can of coconut milk (or half a can of coconut cream), thin vermicelli, grated ginger root, chili, sugar, half a lemon, cilantro, basil, and nam-pla (one teaspoon) fish sauce. the spoon). Soup is cooked in pots. You need to put all the ingredients there (squeeze the juice from the lemon), except for coconut milk. Put in the oven. After boiling, add coconut milk and bring to a boil for thirty minutes.
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