Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, gochujang and coconut noodle soup (vegan). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Gochujang and coconut noodle soup (vegan) is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Gochujang and coconut noodle soup (vegan):
- Prepare For the Tofu
- Make ready 200 g roughly chopped tofu
- Make ready 2 red chilli's (or as many to your preference)
- Prepare 1 teaspoon chia seeds
- Get 2 desert poons olive oil (roughly)
- Prepare 1 desert spoon soy sauce
- Prepare 1 teaspoon oyster sauce
- Take 1 desert spoon shauxing cooking wine (roughly)
- Make ready The soup
- Make ready 1/2 of an onion sliced
- Get 1 red bell pepper sliced
- Get 1/2 handful green beans halved or in thirds depending on length
- Get 1/2 handful baby corn sliced
- Make ready 4 Pak choi leaves sliced
- Get 1 large tomato roughly chopped small
- Make ready 1/3 handful spring onions diagonally sliced (white side)
- Take 1 handful bean sprouts
- Prepare 1 heaped teaspoon of gochujang paste
- Prepare 5 kaffir lime leaves
- Get 2 desert spoons olive oil (roughly)
- Get 1 teaspoon ginger paste
- Prepare 1 teaspoon garlic paste
- Make ready 1 teaspoon chilli oil
- Get 1 teaspoon brown sugar
- Make ready 400 ml coconut milk
- Get 100 ml water (roughly)
- Prepare 1 teaspoon Safflower/1 pinch saffron (optional)
- Prepare Noodles
- Take How many noodles you feel you want for need
- Get I only had a little bit of some whole-wheat noodles
- Prepare Garnish (all optional and exchangeable)
- Make ready 1 lotus root per person
- Take Chilli flakes
- Make ready Chilli oil
- Take Basil
- Get Spring onions (the green side)
- Make ready Thinly sliced ginger
- Prepare Bean sprouts
This Coconut Edamame Noodle Soup is all I've been craving the past couple of days. It really looked like spring was finally in the air and the cold days of winter were behind us, but it seems I spoke too soon! Yesterday and today have felt rather chilli and I have to admit I did resort to turning the heating. Comforting and nutritious, this Thai vegetable coconut soup with noodles is easy to make, and great for a light dinner or warm and soothing lunch.
Steps to make Gochujang and coconut noodle soup (vegan):
- (i forgot to take a picture of the tofu)
- In a pan (preferably a wok but I used a kadai as it was what I had clean on hand, anything would work really) heat up olive oil on high heat. Once oil is hot add the tofu. Fry it for about 5 minutes before adding chia seeds and chilli's (i only had green ones, but red would best). Fry for a further few minutes
- Deglaze the pan with shauxing cooking wine and then add the oyster sauce and soy sauce. Cook for a further few minutes and then put it in a bowl and save for later.
- In the same pan (you can quickly clean it a or leave with the tofu flavours, totally optional) add more olive oil and allow to heat up. Once hot add onions. Fry them until they get a bit of colour. Then add the peppers and cook for a further few minutes.
- Add your tomato's and allow to cook for a further 5 minutes, stirring as little as possible. During this, mix together your brown sugar, ginger paste, garlic paste, chilli oil, safflower/saffron and gochujang in a bowl.
- Then add in the green beans and small corn. Cook for another minute and add the pok choi and spring onion. Let it cook for another minute before adding in your mixed paste. Allow that to cook for a further minute.
- Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
- Finally, add the spinach. Allow to cook for a further minute before adding the pre-cooked tofu. (this is when I do the Noodles. Do it according to the packet)
- Serve with whatever you would like or using what i used and enjoy
Yesterday and today have felt rather chilli and I have to admit I did resort to turning the heating. Comforting and nutritious, this Thai vegetable coconut soup with noodles is easy to make, and great for a light dinner or warm and soothing lunch. It's also a tasty spin on the traditional noodle soup often consumed when fighting a cold or flu, and thanks to mood-boosting lemongrass, it'll put some. Noodles in soup are wonderful in general, and you can feel good about having low-carb Will you make this vegan Thai curry soup? Let me know in the comments below!
So that’s going to wrap it up with this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
