Curried Coconut Vegetable Noodle Soup

Recipe courtesy Alicia M. Ojeda
TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: 15 min
Cook: --
 
YIELD: 8 servings
LEVEL: Easy

ingredients

SOUP BASE:
  • 1 1/2 cups Thai young coconut meat
  • 1 scallion
  • 1/2 to 1 1/4 jalapeno pepper, seeded
  • 1 to 2 pitted, medium dates
  • 1 to 2 medium cloves garlic, peeled
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon curry powder
  • 2 teaspoons shiitake powder or wheat-free tamari
  • 1 teaspoon red or green curry paste, optional
  • 1 teaspoon salt
  • Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
  • 1/4 teaspoon tamarind paste
  • 5 cups coconut water
    KELP NOODLES:
    • 1 (12-ounce) package kelp noodles
    • Lime zest
    • Peeled and grated fresh ginger
    • Chile flakes, as needed
    • Toasted sesame oil, to taste
      VEGETABLE MIXTURE FOR SOUP (CHOOSE A FEW OF YOUR FAVORITE):
      recipe tools

      Directions

      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. 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. Serve at room temperature or heat, if desired. Set aside.

      For the kelp noodles:

      Rinse the kelp noodles in water. Drain well and cut to desired length. 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. Set aside, approximately 15 minutes to soften.

      Cook's Note: Noodles can be used plain in the soup, however, if time permits, marinating them adds a burst of flavor and is preferred.

      For the vegetable mixture for the soup:

      Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.

      Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.
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