Here in Canada we celebrated the first official week of spring! But it's still cold and wintery here, as usual, so we needed to get cozy and hence the vegan soup challenge was birthed. You get 2 yummy and comforting soups out of this one! Check the video below to see it all come together or keep scrolling for John's recipe for a super flavorful golden curry noodle soup.
* makes 2 large servings
1 C sliced onion
3 garlic cloves, minced
2 tbsp fresh ginger, roughly chopped
2 tbsp vegetable oil
3 to 4 tbsp thai yellow curry paste
1/2 tsp ground turmeric
1/4 tsp ground cayenne (optional)
1 can full-fat coconut milk
3 C vegetable stock
small handful kaffir lime leaves
1 red pepper, thinly sliced (matchsticks)
2 C broccoli florets
2 tbsp lime juice
sea salt, to taste
250 g thick flat rice noodles
fried tofu ingredients:
1/2 a brick firm tofu
3 tbsp vegetable oil (for frying)
1/4 tsp sea salt
1/4 tsp ground pepper
1/4 tsp paprika
2 green onions, finely chopped
handful cilantro, as garnish
lime wedges, as garnish (optional)
Heat a stock pot over medium heat with vegetable oil and sauté onions for 2 to 3 minutes. Then add in garlic and ginger and continuing sautéing for a couple more minutes until soft and fragrant.
Then stir in curry paste, turmeric, and cayenne coating the onions, garlic, and ginger. Then add coconut milk and stir to combine. Add kaffir lime leaves and vegetable stock and bring to a simmer.
Meanwhile cook rice noodles to al dente in a separate pot of boiling water. This is just to prevent the noodles from soaking up all the broth.
Also fry the tofu by heating an iron skillet over medium heat with the vegetable oil. Pat the brick of tofu with a towel or paper towels to soak up excess water. It doesn't need to be completely pressed. Cube the tofu to your liking and place in the hot oil. Fry for about 20 minutes in total. Season with sea salt, ground pepper and paprika. Then flip the tofu to fry every side about every 4 to 6 minutes until crispy.
Just before serving, ensure the broth is simmering and add vegetables. Cook for a few minutes until still slightly crisp and bright in colour. Lastly add in lime juice and sea salt to taste.
Drain noodles from the boiling water and place in the bottom of your serving bowls. Pour soup over top and garnish with green onions, cilantro, and a lime wedge.