Recipe courtesy of Alicia M Ojeda

Curried Coconut Vegetable Noodle Soup

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Inactive: 15 min
  • Yield: 8 servings
Share This Recipe

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):

Baby bok choy, thinly sliced

Savoy or Napa cabbages, shredded

Red cabbage, shredded

Carrots, julienned

Shiitake mushrooms, thinly sliced

Snow peas, slivered

Bean sprouts

Fresh cilantro leaves, for garnish

Lime wedges, for garnish

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. 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.
  2. 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.
  3. 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.
  4. 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.

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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.