Warming PLANT-BASED Recipes // Coconut noodle soup bowl

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas provide protein at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Salt is a basic substitute for flavor.

Prepare the ingredients: roughly chop shiitake mushrooms, cabbage, carrots, and tender stem broccoli; peel ginger and garlic; chop red chilies; and prepare lemongrass and lime.

Make the lemongrass curry paste by placing onions, ginger, garlic, fresh turmeric, coconut oil, and spices (fennel seeds, cumin seeds, cardamom seeds, dried basil, garam masala, sea salt) in a food processor and blitz until it reaches a paste consistency.

Heat a pan and add the curry paste; cook for 6 to 8 minutes to infuse the flavors, stirring occasionally.

Pour in the full fat coconut milk and mix well; add black pepper and then the vegetable stock.

Add chopped cabbage and carrots to the pan, lower the heat, and cover with a lid to cook down.

Prepare the shiitake mushrooms by pan-frying them in a little coconut oil with finely chopped garlic and tamari until golden.

Cook the rice noodles in boiling water, then rinse them to prevent sticking.

Chop fresh coriander and set aside for garnish.

To serve, place the soup into a bowl, add the cooked noodles, top with steamed tender stem broccoli, garlic shiitake mushrooms, and garnish with spring onions, chili, sesame seeds, and fresh coriander.

Squeeze lime juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens