Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, gochujang and coconut noodle soup (vegan). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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!
Gochujang and coconut noodle soup (vegan) is one of the most favored of current trending foods in the world. It is simple, it’s 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’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Gochujang and coconut noodle soup (vegan):
- Make ready For the Tofu
- Take 200 g roughly chopped tofu
- Take 2 red chilli's (or as many to your preference)
- Get 1 teaspoon chia seeds
- Make ready 2 desert poons olive oil (roughly)
- Take 1 desert spoon soy sauce
- Make ready 1 teaspoon oyster sauce
- Take 1 desert spoon shauxing cooking wine (roughly)
- Make ready The soup
- Make ready 1/2 of an onion sliced
- Prepare 1 red bell pepper sliced
- Make ready 1/2 handful green beans halved or in thirds depending on length
- Make ready 1/2 handful baby corn sliced
- Get 4 Pak choi leaves sliced
- Prepare 1 large tomato roughly chopped small
- Prepare 1/3 handful spring onions diagonally sliced (white side)
- Take 1 handful bean sprouts
- Get 1 heaped teaspoon of gochujang paste
- Take 5 kaffir lime leaves
- Make ready 2 desert spoons olive oil (roughly)
- Prepare 1 teaspoon ginger paste
- Prepare 1 teaspoon garlic paste
- Take 1 teaspoon chilli oil
- Take 1 teaspoon brown sugar
- Take 400 ml coconut milk
- Make ready 100 ml water (roughly)
- Get 1 teaspoon Safflower/1 pinch saffron (optional)
- Make ready Noodles
- Prepare How many noodles you feel you want for need
- Prepare I only had a little bit of some whole-wheat noodles
- Take Garnish (all optional and exchangeable)
- Make ready 1 lotus root per person
- Prepare Chilli flakes
- Get Chilli oil
- Take Basil
- Get Spring onions (the green side)
- Take Thinly sliced ginger
- Take 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.
Instructions to make Gochujang and coconut noodle soup (vegan):
- (i forgot to take a picture of the tofu)
- 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
- 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.
- 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.
- 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.
- 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.
- Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
- 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)
- 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 this up with this special food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
