Recipe of Award-winning Gochujang and coconut noodle soup (vegan)

Gochujang and coconut noodle soup (vegan). Before you jump to Gochujang and coconut noodle soup (vegan) recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food. Here is how you do it. Learn how to make an easy vegan gochujang noodles recipe!

This hot and sour coconut noodle soup is inspired by tom yum soup recipes. I used bird's eye chilies for the soup because I like their bright spice. I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand.

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gochujang and coconut noodle soup (vegan) is one of the most favored of current trending meals in the world. It's appreciated by millions daily. It is simple, it is fast, it tastes delicious. They're fine and they look wonderful. Gochujang and coconut noodle soup (vegan) is something that I've loved my whole life.

Before you jump to Gochujang and coconut noodle soup (vegan) recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food. Here is how you do it. Learn how to make an easy vegan gochujang noodles recipe!

To get started with this recipe, we have to first prepare a few components. You can cook gochujang and coconut noodle soup (vegan) using 37 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Gochujang and coconut noodle soup (vegan):

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

Feel free to experiment with the recipe! Hearty and creamy Vegan Thai Coconut Noodle Soup with Tofu. For our Thai Coconut Noodle Soup, we make red curry paste from scratch when possible. Making a curry paste from scratch shouldn't take long when you have the right ingredients and a food processor or blender.

Instructions 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.

It is also vegan, making it a great dish for the whole family. Comforting and nutritious, this Thai vegetable coconut soup with noodles is easy to make, and great for a light dinner or warm and soothing lunch. recipes. A previous commenter said that light coconut milk also worked in this recipe, and am happy to report they were correct. This Coconut Edamame Noodle Soup is all I've been craving the past couple of days. It really looked like spring was finally in the air and the cold days of winter were behind us, but it seems I spoke too soon!

So that's going to wrap this up for this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!