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.