A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat the oil in a skillet over medium heat
and saute the onion and garlic until tender. Stir in water
carrots
and zucchini. Season with coriander
cumin
turmeric
ginger
and curry powder. Mix in tofu
and continue cooking 10 minutes
until vegetables are tender and tofu is heated through.
Bring the broth to boil in a large pot
and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.
.jpg)
