Curry noodle soup

Curry noodle soup

This recipe is for a comforting and nourishing curry noodle soup, perfect for flu season. The flavorful broth is made by sautéing shallots, garlic, ginger, and lemongrass, then adding yellow curry paste, miso paste, brown sugar, vegetable stock, coconut milk, and lime leaves. Bok choy and puffed tofu are added to the broth and simmered until cooked. The soup is served with noodles, a squeeze of lime, and fresh cori

Serves: 2

40 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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  • 2 minced shallots
  • 6 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tsp minced lemongrass
  • 2 tbsp yellow curry paste
  • 1 tsp miso paste
  • 1 tsp brown sugar
  • Vegetable stock (1 cube with 400ml boiling water)
  • 3/4 can coconut milk
  • 1 tbsp vegan fish sauce (optional, can use soy sauce or tamari)
  • 2 lime leaves
  • 1 bok choy
  • Puffed tofu
  • Noodles
  • Lime wedge
  • Coriander
  • 240g tin chickpeas, drained & patted dry
  • Cornstarch
  • 1 tbsp Panko bread crumbs
  • 1 tbsp sesame seeds
  • 1 tbsp desiccated coconut
  • Agave
  • 1 tbsp crispy chilli oil

🔄Issy Sedgwick's Suggested Substitutes

Yellow curry paste Red curry paste or green curry paste
Miso paste Soy sauce or tamari
Brown sugar Honey or maple syrup

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