The juices is embedded with ginger, garlic, lemongrass, lime juice, bean stews and toasted flavors. All around the base resembles the veggie lover red curry stick I made starting late, anyway to some degree all the more overpowering on the citrus ;). Rather than making a curry, the supply of this soup is a mix of coconut milk and vegetable juices to give it a not too bad pitiful, yet rich surface.
This too much direct soup is completely squeezed with citrus flavors and unprecedented surface. It's a very straightforward recipe to make at home and I guarantee you'll worship it!
- Soup Base
- 1 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 3 cloves garlic
- 1 stalk Lemon Grass
- 1 inch Piece of Fresh Ginger
- Juice of 1 Lime
- 2 Red Chillis (I used medium but you can use hotter if you like lots of spice!)
- 2 tsp Soy Sauce (or sub tamari for a gluten free option)
- Everything Else
- 1 (200g) block Tofu
- 1 Carrot
- 1 Red Onion
- 1 Red Pepper
- 2 cups (170g) Mushrooms
- 1 (400g) can Coconut Milk
- 2 cups (550ml) Vegetable Broth
- 200 g Rice Noodles (dry weight)
- 1 Spring Onion
- 1 handful Fresh Coriander
- Sesame Seeds for garnish
- Vegan Lemongrass Coconut Noodle Soup. Absolutely packed full of flavour and texture!
- First make the base for the soup. Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant. Peel the ginger and chop the woody part off of the lemongrass stalk. Chop everything into small chunks and place into a blender. Blend for 1 minute or until completely smooth.
- Chop the tofu into 1 inch chunks and fry for 3-4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown. Take off the heat and set aside.
- Chop the carrot, red onion and red pepper into strips that are roughly the same size. This will help them cook evenly. Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally. Add the coconut milk and vegetable brother and bring to a simmer.
- While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just boiled water. Let sit for 10 minutes. After 10 minutes, drain.
- Slice the mushrooms and fry in a small pan until golden brown. Then Slice the spring onion into thin slices.
- Assemble the soup by first placing some rice noodles in the bottom of a dish, then topping with some of the soup mixture, some tofu, mushrooms and fresh spring onion. Sprinkle on a few sesame seeds if desired.
0 Comments