Golden Curried Noodle Soup

Golden Curried Noodle Soup

This recipe is for Golden Curried Noodle Soup, perfect for transitioning between winter and spring. The flavourful broth is made with onion, red chili, ginger, lemongrass paste, garlic, and a blend of spices like black pepper, turmeric, paprika, and ground coriander, simmered with coconut milk and vegetable stock. Crispy roasted tofu and mushrooms marinated in soy sauce add texture and depth of flavour to the soup. Serve over vermicelli noodles and garnish with spring onions and sesame seeds for a delicious and satisfying meal.

Serves: 2

70 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

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Ingredients:

  • 0.5 an onion
  • 1 red chilli
  • 2-inch piece of ginger
  • 1 tsp lemongrass paste
  • 3 cloves of garlic
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 0.5 tsp paprika
  • 1 tsp ground coriander
  • 1 tin coconut milk
  • 350ml vegetable stock
  • 1 tbsp soy sauce
  • Salt to taste
  • 1 block tofu
  • 1 heaped tbsp cornstarch
  • 1 tbsp soy sauce
  • 300g mushrooms
  • 1 tbsp soy sauce
  • 4 nests of noodles (vermicelli)
  • Spring onion and sesame seeds to garnish

🔄Natalia Rudin's Suggested Substitutes

Lemongrass Paste Lemongrass Stalks or Lemongrass Powder
Tofu Tempeh or Seitan
Vermicelli Noodles Rice Noodles or Udon Noodles

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