This is one of my simple go-to recipes when I want something easy and satisfying. My mom is coming to to help me before and after the baby comes, and I am so asking her to make me this for me. (and make freezer meals of this too). This soup is a mix between a milder Thai Tom Kha Kai and a simpler Japanese Ramen soup.
This recipe serves 4 entree sized portions.
Coconut Noodle Soup
4 servings of ramen or soba noodles, cooked according to directions and set aside
1 tbs minced ginger
2 cloves of garlic, minced
1/4 of a white onion, chopped
1 medium carrot or 8 baby carrots, chopped
1 yellow bell peppers, chopped
1 block of firm tofu, drained and cut into bit-sized cubes
4 cups low sodium vegetable broth
The juice of one lime
1-2 tbs soy sauce, depending on taste
1 can (12 oz) coconut milk
2 stalks lemongrass
1/4 tbs yellow Thai curry paste
Basil, cilantro, or chili oil for garnish
Heat a large pot over medium heat and add a little bit of the coconut oil.
Add the ginger, garlic, and onions. Saute for 2 minutes.
Add carrots, bell peppers, and tofu. Saute until the carrots are soft.
Add the vegetable broth, lime juice, and soy sauce. Bring to a boil.
Reduce to a low simmer. Add the coconut milk, lemon grass stalks and Thai curry paste. Simmer for 10 minutes, stirring occasionally.
Turn off the heat and add the cooked noodles.
Serve with a garnish of basil, cilantro, chili oil, or any combination of those. I normally do chili sauce and basil, but this time I left it plain.
As this cool, the noodles will absorb some of the broth and make the dish creamier. If you want it more broth, just add more water of vegetable broth during cooking.