Everyone who has small children, probably knows perfectly how to cook soup with noodles. After all, dairy dishes are the basis of baby food. But they can diversify not only the menu of small members of your family. Many adults remember school time with pleasure and eat appetite milk soup with noodles. This dish, primitive at first glance, can be made more original by adding almonds. This nut goes well with dairy products. To grind it you will need a blender. Also in the oriental cuisine (Thai, Indian) there are many desserts resembling milk soup with vermicelli. Let's consider some of them. But first, a traditional recipe.
Milk soup with vermicelli and almonds
Nuts will make a very hearty breakfast out of this dish. 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, salt and butter to taste. Pour almonds with boiling water, then peel. Grind nuts with a blender or mortar. Add nuts and sugar to boiling milk, boil again. Add vermicelli to the pan. Cook for about seven minutes, stirring occasionally. Then let the soup brew and season with butter (cream, fat sour cream). For decoration, sprinkle with almond or pistachio petals for serving.
Indian Vermicelli Milk Soup
This dish is popular among Muslims of India. They serve it at the table during the festival, which 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 soup, you need three tablespoons of ghee (gi), one hundred grams of very thin vermicelli (โangel hairโ), 850 grams of milk and 8 tablespoons of sugar. You can add dates as an optional ingredient. Melt the butter in a pan with a thick bottom, fry raw vermicelli on it. It will quickly become golden - try not to fry it much. Slowly, add milk in portions, allow to boil (constantly monitor it so that it does not run away). Add sugar and dates, boil a little more and leave under the lid for ten minutes. The dish thickens a little. Serve in vases, sprinkled with nuts and brown sugar.
Thai vermicelli milk soup
In the original, this dish contains many exotic products (for example, lemongrass), which it is not possible to get 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 fish sauce (one tea a spoon). Soup is prepared in pots. You need to put all the ingredients there (squeeze the juice out of the lemon), except for coconut milk. Put in the oven. After boiling add coconut milk and bring to readiness within thirty minutes.