Golden Coconut Noodle Soup
This Golden Coconut Noodle Soup is healthy & heart warming. A coconut curry broth, crispy baked tofu & tender rice noodles.
Equipment
Ingredients
FOR THE TOFU
- 1 block extra firm tofu drained, pressed & cubed
- 1 tablespoon low sodium soy sauce or tamari for GF
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
FOR THE SOUP
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 4 stalks celery diced
- 2 carrots peeled & diced
- 1 yellow onion diced
- 5-6 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 1/2 teaspoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 3 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1 tablespoon low sodium soy sauce or sub tamari for GF
- lime juice to taste - I used 1/2 lime
- 1 bunch green onion diced
FOR SERVING
- 8 ounces vermicelli rice noodles
- sesame seeds
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the tofu ingredients to a large bowl and gently toss to coat evenly. Transfer to the baking sheet and place in the oven for 15 minutes. Flip and cook for another 5-10 minutes, or until nicely browned.
- Meanwhile heat the sesame oil and olive oil in a stock pot over medium heat. Add the celery, carrots, onion, garlic, ginger and dry seasonings. Cook down for 5 minutes, stirring frequently. Pour in the broth, coconut milk & soy sauce and bring to a boil. Lower heat and simmer for 10 minutes.
- Add the lime juice and 1/2 of the green onions to the soup. Taste and adjust the seasonings as needed.
- Cook the rice noodles. If eating all in one sitting, then you can add them directly to the broth. If you plan on having leftovers, then cook the noodles in a separate pot of water and add them to each bowl individually.
- To serve, ladle the soup into each bowl with noodles & tofu. Top with more green onions and sesame seeds.
Video
Nutrition
Calories: 599kcal | Carbohydrates: 67g | Protein: 17g | Fat: 31g