THAI YELLOW CURRY SOUP WITH TEMPEH AND BLACK SOBA NOODLES

In Soup, Vegan 16 views

This vegan Thai yellow curry soup with tempeh and black rice noodles is a quick and easy comfort food idea. In this vegan and gluten-free recipe, we’re going to use a store-bought vegan yellow Thai curry paste to save a lot of time and hassle – because a quick, fuss-free midweek dinner is what we want here. This vegan Thai yellow curry noodle soup is a delicious, warming and comforting recipe – perfect comfort food after a long day at work but it makes an amazing lunch as well.

Jam-loaded with flavor and high in protein tempeh, this velvety and fragrant soup is a vivid mixture of solid, nutritious vegetables. Go ahead and tweak this formula with whatever veggies are sobbing for your consideration in the refrigerator. You can likewise trade tempeh with tofu in case that is your inclination. This soothing healthy soup brimming with various tones and surfaces will brighten up your evening. It’s overflowing with flavor and veggies, it’s kind with the wallet and it’s so natural to assemble. I can promise you that this veggie lover Thai yellow curry noodle soup will be soon your next staple dish.

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Gracious look, it’s one more bowl of noodle soup. I’m truly unsurprising. Indeed, its an obvious fact I am fixated on Thai noodle soups, particularly. This time I went for Thai yellow curry noodle glue and to make this soup significantly more fun I chose to make it with dark soba noodles and tempeh. Possibly it’s not 100% valid, however I can guarantee you these dark soba noodles will look so perfect suffocating in that bowl of yellow smooth, coconutty goodness. And on second thought of tofu, I chose to utilize tempeh this time. It was an extraordinary choice, and I certainly need to add tempeh to my soups all the more regularly.

So I trust you will partake in this noodle soup madness! Remember pretty much every one of the garnishes, they make this soup such a lot of fun!

This vegan Thai yellow curry soup with tempeh and black rice noodles is a quick and easy comfort food idea. In this vegan and gluten-free recipe, we’re going to use a store-bought vegan yellow Thai curry paste to save a lot of time and hassle – because a quick, fuss-free midweek dinner is what we want here. This vegan Thai yellow curry noodle soup is a delicious, warming and comforting recipe – perfect comfort food after a long day at work but it makes an amazing lunch as well.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 people
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INGREDIENTS

  • 1 onion
  • 4 garlic cloves
  • 1 inch ginger
  • 1 tomato
  • 5 tbsp vegan Thai yellow curry paste
  • 3 vegetable stock cubes + 6 cups of water
  • 2 tbsp creamed coconut
  • 3 tbsp coconut sugar
  • 3 tbsp tamari
  • 1 tsp himalayan salt
  • 1/2 lime juice
  • 1 red bell pepper (cut into long strips)
  • 1 big sweet potato
  • 1 125 g packet of tender stem broccoli
  • 1 130 g packet of baby corn
  • 1 red bell pepper (cut into strips)
  • 4 leaves pak choi
  • 200 g black soba noodles
  • for tempeh:
  • 1 250 g packet of tempeh
  • 2 tbsp tamari (or rice vinegar)
  • 1 tbsp coconut sugar (or 1 tbsp tamari)
  • splash of water
  • toppings:
  • 2 handfuls of chopped fresh coriander
  • 3 chopped red thai chillies
  • chopped chives
  • chopped spring onions
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds

INSTRUCTIONS

  1. Chop the onion and tomato, crush the ginger and garlic.
  2. Saute them in coconut oil, add yellow curry paste.
  3. Sauté for 5-7 minutes, add coconut milk.
  4. Blend with a soup blender or in a vitamix.
  5. Add the veggie broth, 2 tbsp lime juice, coconut aminos (or tamari) and coconut sugar. Add sweet potato chopped in pieces, cook on a low light for 5 minutes.
  6. Add red bell pepper cut in long strips. Cook for 5 minutes.
  7. Add tender stem broccoli and baby corns.
  8. Cut tempeh in slices. Sautée the tempeh with tamari and coconut sugar and a bit of water, until golden brown. You can add some oil or not, it’s up to you.
  9. Prepare soba noodles according to the instructions from the packaging.
  10. It’s ready! Serve with black soba noodles and fried tempeh slices. Top with chopped coriander, red chillies, chives, spring onions and sesame seeds.
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