Recipe

#vegan Curry Noodle Soup 🍜🌱🍲🧸⁣⁣

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#vegan Curry Noodle Soup 🍜🌱🍲🧸⁣⁣
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Ingredients: (4 servings) ⁣⁣
⭐️ Half a brown onion, diced ⁣⁣
⭐️ 1 Tbsp of diced garlic ⁣⁣
⭐️ Vegetable oil ⁣⁣
⭐️ 1 can of Coconut milk ⁣⁣
⭐️ 2 cups of Vegetable stock ⁣⁣
⭐️ Dash of soy sauce ⁣⁣
⭐️ Pinch of Turmeric ⁣⁣
⭐️ Pinch of Garlic powder ⁣⁣
⭐️ 3 tsp Curry powder ⁣⁣
⭐️ 1 heaped tsp peanut butter ⁣⁣
⭐️ 1 tbsp tomato paste ⁣⁣
⭐️ Dash of soy sauce ⁣⁣
⭐️ Firm tofu ⁣⁣
⭐️ Noodles of choice. I used Pad Thai noodles. ⁣⁣
⭐️ Vegetables of choice. I used carrots, snap peas, mushrooms, zucchini and buk choy. ⁣⁣
⭐️ Red chilli ⁣⁣
⭐️ Garnishes of choice. I used pea shoots, coriander, and a lime wedge. ⁣⁣
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Method: ⁣⁣
1. Cook noodles in boiling hot water for 6-8 minutes. Drain noodles, rinse with cold water, and set aside. ⁣⁣
2. Prepare tofu by cutting into rectangular pieces. Place tofu on an oven tray, coat generously with olive oil, and sprinkle with a pinch of turmeric and a pinch of garlic powder. Cook in oven on 180* for 20 minutes, until golden. ⁣⁣
3. Place diced onion in a deep pan or wok, cook until translucent. Then, add garlic. ⁣⁣
4. Add curry powder, another pinch of turmeric powder. ⁣⁣
5. Add desired vegetables. My veges were cooked in an order: carrots, snap peas, mushrooms, zucchini, then buk choy. I covered the wok for several minutes to let the heat moisture cook the veges on top. ⁣⁣
6. Add the cooked tofu, coconut milk and vegetable stock to the wok. ⁣⁣
7. Add peanut butter, tomato paste, some chilli, and a dash of soy sauce to the wok. ⁣⁣
8. Leave the curry to simmer for around 15 minutes on low heat. ⁣⁣
9. Add the noodles to the curry. ⁣⁣
10. Serve warm Curry Noodle Soup in a bowl and garnish with desired garnishes. ⁣⁣
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🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱
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