Aromatic Curry Udon Noodle Soup
Ingredients
Soup
- 3 cups vegetable broth
- 1/2 of a 15 oz. can full fat coconut milk
- 2 7.5 oz. package udon noodles
- 1 tsp curry powder
- 1 tbsp lemongrass paste
- 2 tsp ginger paste or fresh ginger grated (can sub around 1/2 tsp ground ginger)
- 1.5-2 tsp fine garlic powder, to taste
- 2 cups baby spinach
- 1-3 tsp chili garlic sauce or sambal, to taste
- 1 lime, cut into wedges
Veggies
- 3 cups thinly sliced cabbage
- 1 bell pepper, thinly sliced or diced
- 2 medium carrots, thinly sliced
- 2 tsp oil
- 1/2 to 3/4 tsp kosher salt, to taste
- 3/4 of a 15 oz. package super firm tofu, cut in cubes
- 3 garlic cloves, minced
Preparation
Soup
Add vegetable broth, coconut milk, udon noodles, curry powder, lemongrass paste, ginger paste, and fine garlic powder in a pot.
Stir well, and gently simmer uncovered for 5 minutes.
Add the baby spinach, stir to incorporate.
Once spinach has wilted, transfer to serving bowls.
Squeeze fresh lime juice wedge into the soup, and top with the chili garlic sauce or sambal.
Serve with extra lime wedges.
Veggies
Add cabbage, bell peppers, and oil to a large pan.
Saute on medium heat for 5 minutes, stirring often.
Add salt, tofu cubes, and garlic.
Cook another 3 minutes, stirring carefully to avoid breaking up the tofu.
Tips
You can enjoy the soup as is or add noodles and veggies of your choice.
