Coconut noodle soup
This quick and easy vegan noodle dish is comforting and reviving as it is packed with tasty fresh ingredients in a spicy soup.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 4 tbsp vegetable oil
- 1 red onion, sliced
- 3 garlic cloves, sliced
- 1 tbsp sliced fresh ginger
- 6 chestnut mushrooms, chopped
- 3 tsp turmeric
- 2 tsp smoked paprika
- 2 tbsp tamarind sauce
- 1 tbsp ketjap manis
- 400ml/14fl oz coconut milk
- 1 lemongrass stick, bashed
- 150²µ/5½´Ç³ú fried tofu puffs
- 150²µ/5½´Ç³ú rice noodles
- 1 bunch of coriander, chopped
- 2 red chillies, sliced (seeds removed if you like less heat)
- 2 limes, 1½ juiced ½ wedged for serving
- vegan fish sauce, to taste
- 3 spring onions, chopped
Method
Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes.
Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup.
Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions.
