Coconut Curry Noodle Soup
Coconut Curry Noodle Soup
This Coconut Curry Noodle Soup, that I love so much, but I think the magic is in the broth, which is super rich but also packed with flavor and spice. Plus it’s loaded with fresh veggies, tofu rice noodles, so it’s even though it’s hearty, it still feels light.
It’s the perfect meal to make for nights when you want something easy and fresh that’s still filling and warming. I kept my broth really simple and used a combination of full-fat coconut milk, vegetable broth and red curry paste, which doesn’t take exactly like Sage’s original broth, but it’s super easy to make, plus it’s pretty darn delicious.
Coconut Curry Noodle Soup- My Favorite Takeout Copycat! Vegan + Gluten-Free
Ingredients
- 4 portions of rice noodles of your choice
- 1 tablespoon coconut oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1(13.5 oz) can full-fat coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 2 large carrots, sliced into thin rounds
- 2 bunches baby bok choy
- 2 cups broccoli florets
- 1 (14-oz) block extra firm tofu, cubed
- tamari, to taste
- salt and pepper to taste
Instructions
- Prepare the noodles according to instructions on package.
- In a large pot, heat the coconut oil at medium-high. Add the onion, garlic and ginger and sauté until the onions are translucent (about 5-7 minutes).
- Add the coconut milk and vegetable broth and bring to a boil. Stir in the curry paste.
- Add the carrots and simmer for 5 minutes. Add broccoli, and simmer another 3 minutes. Add the bok choy and tofu, and simmer for 2 more minutes.
- Season with the tamari, salt and pepper, to taste.
- Transfer to bowls, add a serving of noodles to each bowl, and enjoy!