Coconut Curry Noodle Soup- My Favorite Takeout Copycat! Vegan + Gluten-Free

If you keep up with me on Instagram, chances are you’ve heard me talk about my favorite takeout meal. Sage, a Thai restaurant in my neighborhood, makes a dish that’s been my go-to delivery order for years. I can’t totally explain what it is about their 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.

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

1. Prepare the noodles according to instructions on package.
2. 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).
3. Add the coconut milk and vegetable broth and bring to a boil. Stir in the curry paste.
Full instructions recipe visit:

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