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Coconut Curry Noodle Soup
⏱ 30 min prep🍳 30 min cook👤 4 servings⏰ 1h total
This soup is an absolute crowd pleaser! It tastes super rich and creamy, packed with fragrant flavors and perfect for fall and winter.
Ingredients (14)
- ·piece onion
- ·piece chili
- ·ginger
- ·cloves garlic
- ·oil
- ·Tbsp tomato paste
- ·Tsp curry powder
- ·salt
- ·can (400ml) coconut milk
- ·cup (800ml) water
- ·g tofu
- ·Tbsp desiccated coconut
- ·Tbsp corn starch
- ·g rice noodles
Instructions
0/8 done- 1
Blend onion, chili, ginger, and garlic into a paste.
- 2
Fry the paste in enough oil for 3-4 minutes.
- 3
Add tomato paste, curry powder, and salt to taste.
- 4
Stir in coconut milk and water, then let it simmer for 5-10 minutes.
- 5
Pat dry the tofu and coat with desiccated coconut and corn starch, adding salt to taste.
- 6
Shake and fry the tofu in oil until crispy.
- 7
Place rice noodles in the hot broth and wait 3-4 minutes until they’re cooked.
- 8
Serve with tofu and veggies of your choice.
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Originally from instagram.com
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