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Coconut Curry Noodle Soup Recipe

Name: Coconut Curry Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 5 cm piece of Ginger, peeled and chopped; 150 g Shallots, peeled and chopped; 4 Cloves of Garlic, minced; 1 Lemongrass Stalk, finely chopped; 6 Red Chillies, deseeded and chopped; 1 Tbsp Soy Sauce; 1 Tbsp Ground Turmeric; 1 Tbsp Curry Powder; 1 Tbsp Ground Coriander; 2 Limes, juiced; 2 Tbsp Brown Sugar; 1 Tbsp Tamarind Concentrate; 400 ml Coconut Milk; 1 L Vegetable Stock; A bunch of Fresh Coriander, chopped; 250 g Rice Flour; 2 Tsp Chinese 5 Spice; 400 g Firm Tofu, pressed and cubed; 200 g Shiitake Mushrooms, sliced; 2 Pak Choi, chopped; 100 g Bean Sprouts; 150 g Snap Peas, trimmed; 100 g Rice Noodles; 2 Tbsp Vegetable Oil

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This is a warm, spicy soup with noodles, tofu, and veggies. It's made with coconut milk and lots of spices. You cook the tofu until it's crispy and mix it with noodles and green veggies. It's a yummy, filling meal!

Ingredients

5 cm piece of Ginger, peeled and chopped

150 g Shallots, peeled and chopped

4 Cloves of Garlic, minced

1 Lemongrass Stalk, finely chopped

6 Red Chillies, deseeded and chopped

1 Tbsp Soy Sauce

1 Tbsp Ground Turmeric

1 Tbsp Curry Powder

1 Tbsp Ground Coriander

2 Limes, juiced

2 Tbsp Brown Sugar

1 Tbsp Tamarind Concentrate

400 ml Coconut Milk

1 L Vegetable Stock

A bunch of Fresh Coriander, chopped

250 g Rice Flour

2 Tsp Chinese 5 Spice

400 g Firm Tofu, pressed and cubed

200 g Shiitake Mushrooms, sliced

2 Pak Choi, chopped

100 g Bean Sprouts

150 g Snap Peas, trimmed

100 g Rice Noodles

2 Tbsp Vegetable Oil

Method

Soak the rice noodles in a bowl of boiling water according to package instructions, then drain and set aside.

In a blender, combine the ginger, shallots, garlic, lemongrass, and half of the red chillies with 1 tablespoon of vegetable oil to make a spice paste.

Heat a large pot over medium heat and add the spice paste. Cook for 5 minutes until fragrant.

Stir in the soy sauce, turmeric, curry powder, and ground coriander. Cook for another 2 minutes.

Add the brown sugar, tamarind concentrate, coconut milk, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

In a bowl, combine rice flour, Chinese 5 spice, and a pinch of salt. Toss the tofu cubes in the mixture until well coated.

Heat 1 tablespoon of oil in a pan over medium-high heat and fry the tofu until golden and crispy. Remove and set aside.

In the same pan, add the shiitake mushrooms and cook until they're soft and slightly crispy.

Blanch the snap peas in boiling water for 2 minutes, then add the bean sprouts to the same water and blanch for 30 seconds. Drain and set aside.

Add the pak choi to the simmering soup and cook for 1 minute.

To serve, divide the noodles among bowls. Ladle the hot soup over the noodles and top with tofu, mushrooms, snap peas, bean sprouts, and pak choi.

Garnish with the remaining red chillies and fresh coriander. Serve with lime wedges on the side.

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