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.
Serves 4
Ingredients
1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2-3 cups vegetable stock
1 lb chopped veggies of choice (i.e. carrots, broccoli, zucchini, peppers, sturdy greens like kale)
1 tablespoon mild-flavored oil such as sunflower, plus more for tossing the noodles
1 14 oz block firm tofu, cut into 1 inch cubes
8 ounces noodles of choice (such as rice, soba or ramen)
salt to taste
Method
In a large non stick or well-seasoned wok, add 1 tablespoon oil over medium heat until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 4-5 minutes. Flip each piece and cook on a second side until golden.
Add Golden Coconut Curry simmer sauce, coconut milk 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. Adjust consistency with more stock if necessary and add salt to taste.
While curry is simmering, 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 coconut curry soup, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.
For Serving
limes
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat
In this recipe
