GF Vegan Curry Noodle Soup

There are times when you'd like to eat a nice Asian-style food, but can't decide what—and it's not an option to order delivery or run to the next Asian store to get the proper ingredients. What can you do then? Improvise! COVID-19 lockdown stimulates our creativity when it comes to food and other areas of life, as we've become so limited in options. That's how this soup was born too, on a rainy National Holiday, when even those few places that would be opened, were closed.

GF Vegan Curry Noodle Soup

Recipe Type: Allergen Free Hearty Entrees Soups and Stews

YIELDS 3 servings

PREP TIME 05 min

COOK TIME 30 min

TOTAL TIME 35 min

1/2 small chili, finely sliced
4 cloves garlic, minced
4 tbsp sesame oil
1 tsp dried coriander
1 tsp cumin powder
1 tbsp curry powder
1 can canned coconut milk (choose regular, not reduced fat)
1 L veggie stock
650 g frozen Asian style veggie mix
salt, pepper
1 medium sized zest of lemon
60 g gluten-free angel hair noodles
50 ml lemon juice
thumb sized knob ginger, freshly sliced
1 tbsp brown sugar

Directions

1. Heat up the oil in a large pot and sauté garlic, ginger and chilies until fragrant. Add coriander, curry powder, cumin and cook for another 1-2 minutes until you can feel a very nice scent of them.

2. Add coconut milk and bring it to a boil.

3. Then add veggies and the veggie stock as well. Season with salt and pepper according to your taste and add lemon zest. Cook it until veggies are tender.

4. Once they softened, add gluten free angel hair noodles to the soup and cook for 2-3 minutes. Turn off the heat and let the noodles cook in the soup.

5. Season with lemon juice, or more salt, pepper, and chili to taste.

Also by Imola: Vegan Hungarian Marjoram Ragout with Fried New Potatoes

Vegan White Bean Purée

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Photo: Imola Toth