Golden Coconut Curry Noodle Soup {Recipe}

Golden Coconut Curry Noodle Soup {Recipe}

We were inspired by Alanna at The Bojorn Gourmet's Vegan Coconut Curry Noodle Soup in making this delicious recipe for Golden Coconut Curry Noodle Soup. For a short cut, we used our Golden Coconut Curry simmer sauce for the base.

Golden Coconut Curry Noodle Soup, adapted from The Bojon Gourmet
serves 8

INGREDIENTS
1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce (Available on Amazon)
1 (13.5 ounce) can light coconut milk
1 (13.5 ounce) can regular coconut milk
4-5 cups mild vegetable stock (Alanna uses 2 cubes vegetable bouillon and 4-5 cups water)
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat (Available on Amazon)

    METHOD
    In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden. 

    Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

    Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

    To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.

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