"I’m officially naming January a month of soups. Nothing can warm you better than a bowl of delicious, hearty soup. One of the most flavorful, comforting soups that I know is this coconut curry soup so now it’s the perfect time to make it. It’s simple and you can add pretty much any veggies that you have at home. Plus with noodles and tofu it’s a satisfying, filling and nutritious meal. I promise you’ll love it!"
Vegan coconut curry soup
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 onion
- 4 garlic cloves
- 1 tablespoon fresh ginger, minced
- 2 tablespoon red curry paste
- 1 ca full fat coconut milk (400ml)
- 2 cups veggie stock (around 500ml)
- 2 tablespoons soy sauce
- 1/2 tablespoon maple syrup/other sweetener
- 200 gram rice noodles
- 1 cube tofu (200g)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon chilli flakes (optional)
- veggies: 1 red pepper, 2 carrots, ½ red onion
- 1 Handful spring onions and fresh coriander
- sesame seeds, cashews and lime wedges to garnish
Method
Step 1
Add onion to a large pot with some oil and sauté for 2mins, then add ginger and garlic. Sauté for 1min. Add curry paste and cook for few more minutes until fragrant. Next add the spices and broth. Add chopped carrot and red pepper. Bring to a boil, then let it simmer at a lower heat and cook until vegetables are crisp, around 6mins. Taste and add soy sauce and maple syrup.
Step 2
While the soup is simmering, cook your noodles as per package instructions, set aside.
Step 3
Chop tofu into small cubes and fry for 3-4mins on each side until golden brown, set aside. Prepare all other vegetables.
Step 4
To assemble the soup place some rice noodles in a bowl first, top with the soup, tofu, chosen veggies and herbs. Serve with lime wedges, sesame seeds and cashews.