GF Vegan Curry Noodle Soup

May 18, 2020
There are times when you'd like to eat a nice Asian-style food, but can't decide what—and it's not an option to order delivery or run to the next Asian store to get the proper ingredients. What can you do then? Improvise! COVID-19 lockdown stimulates our creativity when it comes to food and other areas of life, as we've become so limited in options. That's how this soup was born too, on a rainy National Holiday, when even those few places that would be opened, were closed.
Curry noodle soup

GF Vegan Curry Noodle Soup

utensils YIELDS 3 servings
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  • 1/2 small chili, finely sliced
  • 4 cloves garlic, minced
  • 4 tbsp sesame oil
  • 1 tsp dried coriander
  • 1 tsp cumin powder
  • 1 tbsp curry powder
  • 1 can canned coconut milk (choose regular, not reduced fat)
  • 1 L veggie stock
  • 650 g frozen Asian style veggie mix
  • salt, pepper
  • 1 medium sized zest of lemon
  • 60 g gluten-free angel hair noodles
  • 50 ml lemon juice
  • thumb sized knob ginger, freshly sliced
  • 1 tbsp brown sugar
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Directions

1. Heat up the oil in a large pot and sauté garlic, ginger and chilies until fragrant. Add coriander, curry powder, cumin and cook for another 1-2 minutes until you can feel a very nice scent of them.

2. Add coconut milk and bring it to a boil.

3. Then add veggies and the veggie stock as well. Season with salt and pepper according to your taste and add lemon zest. Cook it until veggies are tender.

4. Once they softened, add gluten free angel hair noodles to the soup and cook for 2-3 minutes. Turn off the heat and let the noodles cook in the soup.

5. Season with lemon juice, or more salt, pepper, and chili to taste.

Also by Imola: Vegan Hungarian Marjoram Ragout with Fried New Potatoes

Vegan White Bean Purée

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Photo: Imola Toth


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