Goodbye 2017! Hello 2018!! It has been quiet common to see negative reflection on 2017 but I had a great year. I finally visited the land of my dreams,Japan, saw my middle sister get married, got promoted, went on holiday with my parents, was part of Hyper Japan and attended Leith’s cookery school for food styling. It was a year that made me realise that I was ready to make some big leaps in my life and reassured that my passions were going to guide me onto the right path for my future.
Unfortunately, 2018 has already been a grade A bastard. My savings for my second trip to Japan has been sucked dry by the tax man and money worries always get the better of me. But, I’m sure plenty of you can empathise.
Because of these untimely events, It has given me a challenge to really budget my cooking. Use all the veg, tinned goods and dry ingredients in my flat instead of purchasing things for the sake of cravings. To be honest, I am not exactly that great at budgeting when it comes to food, as food is my number one love, but when in desperate times, I have no choice but force my imagination to be creative. So this month will be cheap-eats only. I am sure a lot of you will appreciate it.
That’s enough of the wining, let’s talk curry!
If you’re like me, you have had enough of the festive indulgence and ready for healthy normality. So let’s start with my Vegan Coconut Curry Noodle Soup recipe.
This super cheap and resourceful vegan curry is loaded with hearty root vegetables, veg from the reduced section of the supermarket, herbs and spices from my fridge, rice noodles, coconut cream, vegan boullion powder and turmeric latte mix that all from my cupboard. The only thing I went out of my way for is the Taifun Organic smoked tofu which set me back £3.19. I didn’t use it all for this recipe so you can refrigerate it for another dish.
Only 12 ingredients needed in total for these vegan noodles. Perhaps 1-2 cheeky optional ingredients to give the dish an extra kick but not necessary. To make this recipe even more great it’s plant-based and gluten-free.
This 1 pot recipe is simply delicious and is whipped up in just 30 minutes. It’s wonderful to make in the midweek when you are needing a fast, nourishing and comforting meal.
The base of this vegan curry is garlic cloves, galangal paste, Tamarind paste, turmeric latte mix, coconut cream and vegan boullion stock. Thats it. Well, salt and pepper too but thats a given. You can add a teaspoon of chilli oil to give the base some heat but not required. If you don’t have anything like the turmeric latte mix, I suggest using half a teaspoon of turmeric powder and a teaspoon of garam masala.
Slices of butternut squash and sweet potato is added to the creamy textured soup and reduced to a simmer. In 15 minutes the root veg should be soft and tender. In the reduced section of the supermarket, I got some wonderful wild mushrooms and sprouting purple broccoli to add to the curried soup. You guys can add any other vegetables that you want. This recipe is all about being resourceful and using up ingredients so feel free to customise this vegan curry recipe.
I blanched the additional vegetables to keep as much of their nutrients contained. Whilst you do that you can prepare your rice noodles. There is no need to boil them as hot water should quickly soften them however follow the directions on the packaging regardless.
In separate bowls, pour the hot root veg and broth over your rice noodles and top with the blanched vegetables, raw carrot peel and slices of smoked tofu. Sprinkle with coriander if using and serve this vegetable curry soup immediately.
Beautiful and filling, this gluten-free vegan coconut curry noodle soup is hearty, comforting and delicious.
My coconut curry soup recipe is just what you need if your trying to be cost- effective, healthy and trying out Veganuary. Can I also remind you that it’s:
- Plant- based
- Better Than Takeaway
- Cheap to make
- Easy to make
- Veggie Louded
- Gluten Free
- Lip Smacking
This vegan coconut curry ramen is just what you need when you want something substantial, easy and flavoursome. This vegan Thai curry recipe makes up to 3-4 bowls of soup heaven. Can be kept refrigerated for five days which is a plus as you can have it for lunches or for midweek meals. If you do make this Vegan Coconut Curry Noodle Soup or any similar dishes like, Vegan Supergreen Pho, Vegan Malaysian Laksa , Malaysian coconut curry & Vegan Miso Sweetcorn Soup then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
Vegan Coconut Curry Noodle Soup
Yield 3-4 Bowls
Vegan Coconut Curry Noodle Soup that is gluten free, cost effective and super delicious. A healthy noodle soup can be whipped up in 30 mins.
- 4 Teaspoon vegan bouillon powder + 1.2 Litre Hot Water
- 250ml Coconut Cream
- 1/2 Teaspoon Turmeric Latte Mix
- 1 Teaspoon Tamarind Paste
- 1 Teaspoon Galangal Paste
- 4 Garlic Cloves, Peeled, Crushed & Chopped
- 150g Smoked Tofu, Cut int Cubes or Shapes
- 1 Sweet Potato, Peeled & Sliced
- Half A Butternut Squash, Skin & Seeds Removed & Cut into Chunks
- 150g Purple Sprouting Broccoli, Stems Removed
- 70g Wild or Regular Mushrooms eg Oyster, Shiitake, Eryngi, Maitake, Shiro Shimeji, Enoki, Buna Shimeji
- 3 Nests of Rice Noodles
- 2 Carrots, Peeled into Thin Strips (Optional)
- Teaspoon Chilli Oil (Optional)
- Fresh Coriander For Serving (Optional)
- Sesame Seeds (Optional)
- Place your large saucepan on a hot heat and warm up your coconut cream and vegan stock. Add your turmeric latte mix, tamarind and galangal paste to the mixture and stir well.
- Throw in your garlic cloves, butternut squash and sweet potato and season well. Add the chilli oil now if using. Let the broth simmer for 15 minutes or until tender.
- Whilst you wait, blanch your mushrooms, broccoli and prepare your rice noodles to the directions on the packaging.Separate your noodles into individual bowls and pour the broth over them. Top with smoked tofu, carrot ribbons, blanched brocolli and mushrooms. Sprinkle with coriander and sesame seeds.
Courses Dinner, Lunch
Cuisine Asian, Japanese, Thai, Vegan