Curried Coconut Vegetable Noodle Soup
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients
2
Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running
3
Serve at room temperature or heat, if desired
4
Set aside
5
For the kelp noodles: Rinse the kelp noodles in water
6
Drain well and cut to desired length
7
Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste
8
Set aside, approximately 15 minutes to soften
9
For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables
10
Slice thin or shredded for an array of color and texture in your dish
11
Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired
12
Garnish with fresh cilantro leaves and serve with lime wedges