Recipe
Fuel Up With This Coconut Curry Noodle Soup
When deadlines and exams are piling up, it may be hard to make time to cook a proper meal. Making a pot of this coconut curry noodle soup ahead of time can ensure a rewarding dinner after a long day of lectures, and have leftovers for the next day. Sacrificing a meal will not help your marks in return. Make time to not only eat, but enjoy it as well. It is so important to fuel up on a proper meal that will power your brain.
Coconut Curry Noodle Soup
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Servings: 3
Ingredients
- 4 tbsp. red onion finely chopped
- 3 garlic cloves minced
- 3 tbsp. green onion chopped
- 4-5 tbsp. red curry paste
- 3 tbsp. vegetable oil
- 1 block/350g 1 inch cubes extra firm tofu
- 5 cups chicken stock
- 1 cup water
- 4 tbsp. coconut milk
- 1 package flat rice noodles
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#SpoonTip: Depending on the oil content in the curry paste, red oil may coat the top of the soup. That is fine, and the actual soup underneath will have the milky colour from the coconut milk.
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This recipe is super versatile, so go ahead and add in your favourite ingredients. For example, the tofu can be switched out with another protein such as chicken. You can also build on the flavours by adding a couple drops of fish sauce, fresh tomato chunks, or potatoes. I used flat rice noodles in this recipe, but you can use vermicelli, ramen, or even udon noodles.
You can also build on the flavours by adding a couple drops of fish sauce, fresh tomato chunks, or potatoes. I used flat rice noodles in this recipe, but you can use vermicelli, ramen, or even udon noodles.
If you are planning on saving the leftovers, either store the cooked noodles and soup in separate containers or wait to cook the noodles when you are ready to eat.
If the noodles are kept in the soup for too long, they will soak up the liquid and become too mushy. If curry and the spices are not for you, try out this recipe for an Asian Miso Soup with Noodles.