Coconut Curry Noodle Soup
Ingredients
- 1 pack (450g) fresh Hokkien noodles
- 1.5 tbsp cooking oil
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 stalks green onion, finely chopped (white and green parts separated)
- 3 tbsp Thai red curry paste
- 4 cups (1L) vegetable stock
- 1 can (400mL) full-fat coconut milk
- 1 tbsp brown sugar
- 2 tbsp soy sauce, or to taste
- 1 tbsp lime juice
- 250g firm tofu, diced
- Veggies of your choice, steamed or boiled (e.g., carrot, bok choy, broccolini)
Garnish
- Lime wedge
- Bean sprouts
- Fresh coriander
- Fresh chilli
- Crushed roasted peanuts
- Fried shallots
Preparation
Prepare the hokkien noodles according to package instructions, drain, rinse well with cold water, and set aside.
In a large saucepan, heat the oil over medium-low heat, add the garlic, ginger, white parts of the green onion, and curry paste, and fry for 2-3 minutes until fragrant.
Add the vegetable stock and coconut milk, and bring to a boil, then add the tofu, reduce the heat, and simmer for 5 minutes.
Stir in the brown sugar, soy sauce, and lime juice, taste and adjust the saltiness and sweetness to preference, and simmer for another 5 minutes.
Steam or boil the chosen vegetables until tender.
Divide the noodles, tofu, and vegetables into bowls, ladle on the hot broth, add garnish, and serve immediately.
Notes
Serves 3-4 people. Preparation time: 15 minutes. Cooking time: 15 minutes. Best enjoyed immediately.
