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 + green parts separated)
- 3 tbsp Thai red curry paste (or sub for your fav 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 (tofu puffs also taste amazing in this recipe)
- Veggies of your choice, steamed or boiled (Eg. Carrot, bokchoy, 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 then set aside.
In a large saucepan, heat the oil over medium-low heat. Add in the garlic, ginger, the white parts of the green onion and curry paste and fry for 2-3 minutes until fragrant.
Add in the vegetable stock and coconut milk and bring to the boil. Once boiling, add in the tofu, reduce the heat and simmer for 5 minutes.
Stir through the brown sugar, soy sauce and lime juice and taste, adjusting the saltiness and sweetness to your preference. Simmer for a further 5 minutes.
Divide the noodles, tofu and veggies into bowls. Ladle on the hot broth, garnish and serve immediately.
