Gochujang and coconut noodle soup (vegan)
Gochujang and coconut noodle soup (vegan)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, gochujang and coconut noodle soup (vegan). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Gochujang and coconut noodle soup (vegan) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Gochujang and coconut noodle soup (vegan) is something that I have loved my whole life. They are fine and they look wonderful.

Learn how to make an easy vegan gochujang noodles recipe! Join me in this episode and learn how to make an easy vegan gochujang noodles recipe with absolute confidence! This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken!

To begin with this recipe, we have to first prepare a few ingredients. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Gochujang and coconut noodle soup (vegan):
  1. Make ready For the Tofu
  2. Take 200 g roughly chopped tofu
  3. Prepare 2 red chilli's (or as many to your preference)
  4. Prepare 1 teaspoon chia seeds
  5. Get 2 desert poons olive oil (roughly)
  6. Take 1 desert spoon soy sauce
  7. Prepare 1 teaspoon oyster sauce
  8. Make ready 1 desert spoon shauxing cooking wine (roughly)
  9. Make ready The soup
  10. Take 1/2 of an onion sliced
  11. Make ready 1 red bell pepper sliced
  12. Prepare 1/2 handful green beans halved or in thirds depending on length
  13. Make ready 1/2 handful baby corn sliced
  14. Prepare 4 Pak choi leaves sliced
  15. Take 1 large tomato roughly chopped small
  16. Take 1/3 handful spring onions diagonally sliced (white side)
  17. Get 1 handful bean sprouts
  18. Make ready 1 heaped teaspoon of gochujang paste
  19. Get 5 kaffir lime leaves
  20. Make ready 2 desert spoons olive oil (roughly)
  21. Take 1 teaspoon ginger paste
  22. Make ready 1 teaspoon garlic paste
  23. Take 1 teaspoon chilli oil
  24. Make ready 1 teaspoon brown sugar
  25. Make ready 400 ml coconut milk
  26. Make ready 100 ml water (roughly)
  27. Make ready 1 teaspoon Safflower/1 pinch saffron (optional)
  28. Get Noodles
  29. Prepare How many noodles you feel you want for need
  30. Get I only had a little bit of some whole-wheat noodles
  31. Make ready Garnish (all optional and exchangeable)
  32. Take 1 lotus root per person
  33. Make ready Chilli flakes
  34. Prepare Chilli oil
  35. Make ready Basil
  36. Take Spring onions (the green side)
  37. Get Thinly sliced ginger
  38. Get Bean sprouts

I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand. Feel free to experiment with the recipe! You can also find some vegetarian/ vegan-friendly versions of this recipe in Thailand of course, especially up in If you tried this Northern-Style Vegan Thai Coconut Soup or any other recipe on the blog let me know A Northern-style Thai soup made with curry, coconut, and loaded with noodles! Delicious Hokkien Noodles - Creamy coconut sauce combined with delicious pre-cooked Hokkien noodles.

Steps to make Gochujang and coconut noodle soup (vegan):
  1. (i forgot to take a picture of the tofu)
  2. In a pan (preferably a wok but I used a kadai as it was what I had clean on hand, anything would work really) heat up olive oil on high heat. Once oil is hot add the tofu. Fry it for about 5 minutes before adding chia seeds and chilli's (i only had green ones, but red would best). Fry for a further few minutes
  3. Deglaze the pan with shauxing cooking wine and then add the oyster sauce and soy sauce. Cook for a further few minutes and then put it in a bowl and save for later.
  4. In the same pan (you can quickly clean it a or leave with the tofu flavours, totally optional) add more olive oil and allow to heat up. Once hot add onions. Fry them until they get a bit of colour. Then add the peppers and cook for a further few minutes.
  5. Add your tomato's and allow to cook for a further 5 minutes, stirring as little as possible. During this, mix together your brown sugar, ginger paste, garlic paste, chilli oil, safflower/saffron and gochujang in a bowl.
  6. Then add in the green beans and small corn. Cook for another minute and add the pok choi and spring onion. Let it cook for another minute before adding in your mixed paste. Allow that to cook for a further minute.
  7. Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
  8. Finally, add the spinach. Allow to cook for a further minute before adding the pre-cooked tofu. (this is when I do the Noodles. Do it according to the packet)
  9. Serve with whatever you would like or using what i used and enjoy

NON-GMO & Vegan with no saturated fat, no Thai-Style Coconut Soup Bowl. with Cooked Hokkien Noodles. Indulge in some creamy coconut goodness! This silky and aromatic Thai-inspired. · This vegan coconut curry noodle soup has a creamy, spiced golden broth, loads of veggies, and oodles of noodles. A nourishing one-dish meal that's naturally gluten-free, vegetarian, and vegan, plus it's made with easy to find ingredients. Thai Kitchen curry paste is usually fairly mild.

So that is going to wrap it up with this special food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!