Recipe from: Kylie Perrotti
Spicy, comforting and rich curry noodle soup all under 30 minutes? This is Kylie Perrotti's vegan take on the Malaysian curry mee!
| Prep Time: 5 mins | Cook Time: 20 mins | Serves: 1-2 |
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and sliced
- 2 tablespoons Grumpy Ginger Malaysian Red Curry Paste
- 4 cups water or vegetable stock
- 1 (15-ounce) can full-fat coconut milk
- 8 ounces green beans, halved
- 16 ounces firm tofu, torn into bite-sized pieces
- Salt and pepper to taste
- Cooked noodles (rice vermicelli or egg noodles) for serving
- Fresh cilantro and lime wedges, optional, for garnish
Instructions
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Heat the oil in a large pot. Add the sliced onion and cook for 8-12 minutes until it begins to soften.
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Add Grumpy Ginger Malaysian red curry paste and toss to coat. Cook for 1-2 minutes.
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Pour in the vegetable stock and bring to a boil. Reduce heat and hard-simmer for 20 minutes.
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Add the torn tofu and green beans. Cook for 5 minutes until the beans are bright green and tender crisp. Taste and season with salt and pepper.
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Turn off the heat. Pour in the coconut milk and simmer on low for 3 minutes.
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Divide the cooked noodles between soup bowls and ladle the hot broth on top. Garnish with lime and cilantro. Enjoy!
Kylie's notes: you can add literally ANYTHING to this! Throw on some bean sprouts or finish with some spinach in the soup. Not vegan? Serve with a jammy egg or shredded chicken if ya want!