ONE POT CURRY NOODLE SOUP! What “one-pot” meals do you guys want to see next? Co…
ONE POT CURRY NOODLE SOUP!
What “one-pot” meals do you guys want to see next? Comment down below✨
1 yellow onion
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 (13 ounce) cans of light coconut milk
48 ounces low sodium vegetable broth
2 tbsp yellow curry paste (here is the one I use, I purchase it from sprouts)
2 tbsp soy sauce or Tamari
2 tbsp maple syrup or cane sugar
1/2 tbsp turmeric powder
1/2 kabocha squash, cubed
10 ounces super firm tofu, cubed (I used high protein tofu)
1 cup broccoli florets
1 cup mushrooms, sliced (I used portabello)
1 cup carrots, chopped
1 cup eggplant, chopped
8 ounces brown rice pho noodles (or any of your choice)
Heat a large pot on medium to high heat. Chop onion really small then add to the pot and cook till it’s softened and fragrant, cook for about 5 minutes.
Add the minced garlic and grated ginger and let them cook for about 3 minutes.
Whisk in the broth, coconut milk, soy sauce, turmeric powder, curry paste and maple syrup, Whisk all together, then add the kabocha squash, and cubed tofu. Simmer for 10 minutes.
After the 10 minutes, add broccoli, mushrooms, eggplant and carrots. Simmer for an additional 10- 12 minutes or until all the vegetables are cooked. You can adjust seasoning by adding more soy sauce or curry paste if desired.
After the soup is ready, add your noodles of choice. I used brown rice pho noodles. The package directions said the noodles only needed 1 minute to cook. So I just added them in and brought the soup to a boil for 1 minute. Then removed from heat. (make sure to follow the directions on your noodles package.)
Once ready to serve, pour into a deep bowl and finish it off with a sprig of cilantro and a squeeze of lime juice and enjoy!
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