Step by step
Recipe for Golden Coconut Curry Noodle Soup
Ingredients
For 4 servings
- 1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
- 1 tbsp mild-flavored oil
- 14 oz firm tofu, cut into 1 inch cubes
- 1 can (13.5 oz) coconut milk
- 2-3 c stock
- 1 lb chopped veggies of choice, we use:
- 1 c carrots, chopped
- 1 c broccoli, chopped
- 1 c zucchini, chopped
- 1 c kale, chopped
- 6 oz noodles of choice (choose from soba, egg noodle, or ramen)
- Oil, for tossing the noodles
- Salt, to taste
For Serving:
- Lime
- Coconut chips
- Brooklyn Delhi Tomato Achaar, for heat
Step by step
step 1
In a large non-stick pan, add 1 tablespoon oil over medium heat until it shimmers.
step 2
Add the tofu in a single layer and cook until golden on the bottom, 4-5 minutes. Flip each piece and cook on a second side until golden.
step 3
Add Golden Coconut Curry simmer sauce, coconut milk, and stock.
step 4
Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Adjust consistency with more stock if necessary and add salt to taste.
step 5
While curry is simmering, cook the noodles according to package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.
step 6
To serve, place a nest of noodles in a bowl and top with the coconut curry soup, a good squeeze of lime, and a sprinkling of coconut chips. Serve with Tomato Achaar for heat. Enjoy!
