Warming Creamy Coconut Soup with colorful vegetable toppings By Recipe: Rec…

Warming Creamy Coconut Soup with colorful vegetable toppings

By woon.heng

Recipe:

Recipe (makes 2 servings)⁣⁣⁣⁣
Ingredients:⁣⁣⁣⁣
– 1 medium-sized onion, diced⁣⁣⁣⁣
– 2 tablespoons chopped ginger⁣⁣ or galangal⁣⁣
– 1 tablespoon minced garlic⁣⁣⁣⁣
– curry leaves for flavor (optional)⁣⁣
– 2-3 tablespoons curry powder or curry paste or sambal (adjust to preference)⁣⁣⁣⁣
– 3 teaspoons sugar or maple syrup (adjust to preference)⁣⁣⁣⁣
– 3 cups vegetable broth⁣⁣ ⁣⁣
– 1/2 cup coconut milk (or more for creamier version)⁣⁣⁣⁣
– salt & pepper to taste⁣⁣⁣⁣
– oil for cooking, cooked rice for serving⁣⁣
⁣Toppings & garnish suggestions (or of choice): ⁣⁣
– Pan-fried tofu cubes seasoned with soy sauce & black pepper⁣⁣
– crushed peanuts, chili oil (optional), lime wedges & shredded veggies (purple cabbage, carrot, zucchini⁣⁣)⁣⁣
⁣⁣⁣⁣
Heat a non-stick pot with oil, and sauté onion until translucent, then add ginger, garlic & cook until aromatic,⁣ about 1-2 mins.⁣⁣⁣⁣
Add curry powder or paste, curry leaves (if using), give it a quick stir. Then add vegetable broth, sugar, salt, pepper & bring the mixture to a rolling boil.⁣⁣⁣⁣
Lower the heat to medium & simmer for another minute or so. Taste test & season⁣⁣ accordingly.⁣⁣ Stir in coconut milk & turn off the heat.⁣⁣⁣⁣
Ladle soup onto rice & serve with toppings & garnishes of your choice.⁣⁣⁣⁣

Veggie Noodle Soup (option for oil-free) By Recipe Serves about 4 What you…

Veggie Noodle Soup (option for oil-free)

By cookingforpeanuts

Recipe

Serves about 4

What you need:
-Noodles (about 5 ounces)
-Olive oil or veggie broth for sautéing
-1 yellow onion, diced
-2 large carrots, sliced into 1/2-inch coins
-4 yukon gold potatoes, chopped into 1/2-inch pieces 
-1 tablespoon fresh thyme leaves
-3 cloves garlic, minced
-Dash of salt and black pepper
-3 cups vegetable broth plus more for cooking
-2 cups frozen green peas
-2 cups frozen corn kernels
-2 cups oat or other unsweetened non-dairy milk
-2 tablespoons mellow miso dissolved in 3 tablespoons water
-1 teaspoon sriracha (optional)
-Chopped fresh parsley, for garnish
Cook about one third pack noodles (about 5 ounces). Set aside. Heat a little oil or broth in a large saucepan over medium-high heat. Cook the onion and carrots for about 5 minutes, or until the onion is translucent. Add the potatoes, thyme, garlic, salt, and black pepper and cook for about 1 minute more, or until fragrant. Stir in the vegetable broth and bring the liquid to a boil. Reduce the heat and simmer with the lid on for about 20 minutes, or until the potatoes are fork tender. Optional for creamy soup: Use an immersion blender to blend about one half of the broth and potatoes. Or transfer about one half the broth and potatoes to a blender and blend until smooth. Return to the saucepan and heat over medium-low heat. Stir in the peas, corn, and non-dairy milk, and dissolved miso. Add sriracha to taste.Simmer for about 3 minutes, or until warmed through, adding more broth as needed. Add the desired amount of cooked NOODLES. Season with salt and black pepper. Garnish with parsley.
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Curry & Pepper Noodles by These noodles are made with a few basic pantry i…

Curry & Pepper Noodles

by thefoodietakesflight

 These noodles are made with a few basic pantry ingredients! You can opt to use whatever veggies you have on hand! Get the recipe:
​
​Curry & Pepper Noodles
Good for 2-3 servings

2 (70g each) uncooked ramen “bricks” or other noodles of choice
Spring onions, for topping
1/2 tbsp oil, for cooking (I used sesame)

Veggies (totally up to you! )
Sliced green onion
Sliced carrots
Sliced red bell pepper

Sauce 
3/4 cup room temp. water
2 1/2 tbsp soy sauce, or to taste
2 tbsp maple syrup or other liquid sweetener (or sub sugar)
1/4 to 1/2 tsp ground pepper, adjust according to desired spice
2 tbsp curry powder

1 1/2 tbsp cornstarch + 3 tbsp room temp. water, mixed into a slurry

Steps
Mix all the sauce ingredients in a bowl. Set aside.
Heat a pot with water. Cook noodles until chewy.
While the noodles are cooking, heat a pan. Add in some oil. Sauté the veggies until tender. Add in the sauce. Leave to simmer over medium heat.
Once the sauce boils, add in the cornstarch slurry. Mix until the sauce thickens. Add in the cooked noodles and mix until well incorporated.
Enjoy while hot and feel free to garnish with some spring onions.
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Curry noodle soup with tofu by A perfect cozy meal to make! Check out the …

Curry noodle soup with tofu

by earthofmariaa

 A perfect cozy meal to make! Check out the recipe below and save this for your next meal! 

 Curry noodle soup
2 cloves garlic, minced
5 oz mushrooms, chopped
1/2 medium zucchini, chopped
2 tbsp tomato paste
1 tsp cumin
1/2 can coconut milk
1/2 cup veggie broth
1 serving noodles of choice, cooked
1 tbsp tamari
1 tsp turmeric
2 tsp curry powder
Tofu, to serve
​Steps
Add the garlic and the mushrooms to a non-stick frying pan, sautéing for 2-3 minutes. Add the zucchini, tomato paste, cumin, and continue to sauté for a couple minutes more until the veggies soften. Now add the coconut milk and veggie broth, stir for 1-2 minutes, then add a serving of cooked noodles of your choice, tamari, turmeric and curry powder. Stir for a few minutes more to thicken before serving.
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