Coconut Curry Rice Noodle Soup

By zhanghengshuo

4 Person

100 Minutes

398 Calories

Coconut curry rice noodle soup is a mouth-watering soup, strong delicious flavors made vegan and gluten-free. Coconut adds rich flavors to soups and with the curry spices, a great twist to creamy soup bases. Add as much heat to this soup as you wish. Add more jalapeños! Make it your own, do what works for you and your family. Remember to make it your own, have fun in the kitchen and enjoy infusing some veggies!

Ingredients

8 oz. Cooked rice noodles

Soup Base

1 cup Cilantro leaves
1 cup Bean sprouts
1 tbsp. Sweet chili sauce
1 tbsp. Agave
2 tsp. Vegan fish sauce, optional, or pineapple juice
2 Fresh limes, juiced
11 oz. Culinary coconut milk
5 cups Vegan chicken broth
1/4 tsp. Ground turmeric
1 tsp. Ground cumin
1 tsp. Ground coriander
2 tbsp. Jalapenos, seeded, and finely diced
1 Shallot, diced
1 stalk Lemongrass, cleaned, trimmed to matchstick 1-2 inches in length
2 tbsp. Canola oil

Lime Tofu

1 tsp. Salt
1 tbsp. Garlic powder
2 Fresh lime, juiced
1 tbsp. Olive oil
1 box Tofu, drained, pressed and cubed

Method

01

Cook rice noodles according to the package and set aside making sure you stir them constantly to avoid them sticking together.
02

In large skillet brown cubed tofu in olive oil, lime juice, garlic powder, and salt. Brown on medium heat until tofu is browned on all sides. Set aside.
03

In large skillet heat oil and lemongrass for 2 minutes. Add shallots, jalapenos, and salt to skillet. Cooking shallots and jalapenos on medium-low until they get translucent, about 3-5 minutes.
04

Add coriander, cumin, turmeric, vegan chicken broth, and coconut milk. Bring to a boil, reduce heat for 15 minutes.
05

Stir in lime juice, vegan fish sauce or pineapple, agave, and sweet chili sauce. Bring back to a boil, reduce heat. Add noodles to the broth just before serving.
06

Serve soup with bean sprouts, cilantro, and more sweet chili sauce for those who desire a little more heat.

Related Tags

Soup Recipes

Gluten-free Recipes

Noodles Recipes

Coconut Curry Rice Noodle Soup

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 398 Kcal
Prep Time 40 Mins
Cook Time 60 Mins
Total Time 100 Mins

02 Ingredients

8 oz. Cooked rice noodles

Soup Base

1 cup Cilantro leaves

1 cup Bean sprouts

1 tbsp. Sweet chili sauce

1 tbsp. Agave

2 tsp. Vegan fish sauce, optional, or pineapple juice

2 Fresh limes, juiced

11 oz. Culinary coconut milk

5 cups Vegan chicken broth

1/4 tsp. Ground turmeric

1 tsp. Ground cumin

1 tsp. Ground coriander

2 tbsp. Jalapenos, seeded, and finely diced

1 Shallot, diced

1 stalk Lemongrass, cleaned, trimmed to matchstick 1-2 inches in length

2 tbsp. Canola oil

Lime Tofu

1 tsp. Salt

1 tbsp. Garlic powder

2 Fresh lime, juiced

1 tbsp. Olive oil

1 box Tofu, drained, pressed and cubed

03 Method

Step 1

Cook rice noodles according to the package and set aside making sure you stir them constantly to avoid them sticking together.

Step 2

In large skillet brown cubed tofu in olive oil, lime juice, garlic powder, and salt. Brown on medium heat until tofu is browned on all sides. Set aside.

Step 3

In large skillet heat oil and lemongrass for 2 minutes. Add shallots, jalapenos, and salt to skillet. Cooking shallots and jalapenos on medium-low until they get translucent, about 3-5 minutes.

Step 4

Add coriander, cumin, turmeric, vegan chicken broth, and coconut milk. Bring to a boil, reduce heat for 15 minutes.

Step 5

Stir in lime juice, vegan fish sauce or pineapple, agave, and sweet chili sauce. Bring back to a boil, reduce heat. Add noodles to the broth just before serving.

Step 6

Serve soup with bean sprouts, cilantro, and more sweet chili sauce for those who desire a little more heat.

04 Author