Gut Health Noodle Soup
Ingredients
Thai yellow curry paste
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp turmeric powder
- 1 tsp ground cinnamon
- 1 fresh red chili
- 2 stalks lemongrass
- 1-inch piece fresh ginger
- 4 cloves garlic
- 2 tbsp vegan fish sauce or soy sauce
- 1 tsp ground white pepper
- Juice of 1 lime
- 1 tbsp neutral oil
- 1-2 tbsp water
Broth
- 2 tbsp coconut oil
- Yellow curry paste (homemade or shop-bought)
- 750ml vegetable stock
- 400ml coconut milk
- 25g nooch
- 1 tbsp tamari or soy sauce
- 1 tbsp fresh lime juice
- 1 tsp maple or agave syrup
Protein
- 2 blocks tofu or tempeh
- 2 tbsp neutral oil
- 2 tsp ground turmeric
- 2 tsp soy sauce
- Salt and pepper to taste
Noodles and toppings
- 4 packs ramen noodles
- 150g kimchi
- Pinch gochugaru or red chili flakes
- Spring onion greens
Preparation
Blitz all curry paste ingredients until smooth.
Toss tofu or tempeh with turmeric and soy sauce and bake until golden and crispy.
Sauté the curry paste, then add the remaining broth ingredients and simmer.
Cook the noodles according to package instructions and divide among bowls.
Pour the hot broth over the noodles and top with tofu, kimchi, gochugaru, and spring onions.
