Gut Health Noodle Soup
Nourishing, Vibrant, Delicious. Our Gut Health Noodle Soup is packed with goodness and bursting with flavour. It’s ridiculously simple, super quick, and easily adaptable to your taste. No matter how you top it, the creamy, spicy broth and tender noodles will make for a feel-good dinner that you’ll crave again and again.
Serves
Ingredients
For the Broth
<item-todo-done>2 tbsp coconut oil<item-todo-done><item-todo-done> - Yellow curry paste<item-todo-done><item-todo-done>750ml vegetable stock<item-todo-done><item-todo-done>400ml coconut milk<item-todo-done><item-todo-done>25g Nooch<item-todo-done><item-todo-done>1 tbsp tamari<item-todo-done><item-todo-done>1 tbsp lime juice<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done>
For the Protein
<item-todo-done>2 blocks of tofu<item-todo-done><item-todo-done>2 tbsp oil<item-todo-done><item-todo-done>2 tsp ground turmeric<item-todo-done><item-todo-done>2 tsp soy sauce<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Noodles and Toppings
<item-todo-done>4 packs of ramen noodles<item-todo-done><item-todo-done>150g kimchi<item-todo-done><item-todo-done> red chillis<item-todo-done><item-todo-done> spring onion<item-todo-done>
For the Thai Yellow Curry Paste
<item-todo-done>2 tbsp coriander seeds<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>1 tbsp turmeric powder<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>2 stalks of lemongrass<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>4 cloves garlic<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tsp ground pepper<item-todo-done><item-todo-done> Juice of 1 lime<item-todo-done><item-todo-done>1 tbsp oil<item-todo-done><item-todo-done>2 tbsp water<item-todo-done>
Before you start
Preheat the oven to 220ºC | Line a baking tray with baking paper | Spice grinder / blender / mortar and pestle
Prep ingredients
- Thinly slice the spring onions, keeping the whites and greens separate
- Cut the tofu or tempeh into 1cm cubes
- Remove the tough outer layers of the lemongrass
- Peel and grate the ginger and garlic
Make curry paste
- Blitz together all of the yellow curry paste ingredients until a smooth paste
Cook protein
- Toss your protein of choice in a bowl with the turmeric and soy sauce
- Transfer to the lined tray and bake for 15-20 minutes until golden brown and crispy
Make the broth and cook the noodles
- Heat the coconut oil in a large pot or walk over a medium heat
- Add half of the homemade yellow curry paste (saving the other half for another recipe) and cook for 4-5 minutes until fragrant and slightly caramelised
- If using shop-bought curry paste, follow the packet instructions
- Add in all of the other broth ingredients and bring to the boil, then reduce to a very low simmer to allow the flavours to develop while you cook the noodles
- Cook the noodles according to packet instructions
- Drain and divide among serving bowls
Serve up
- Taste and adjust the seasoning of the broth depending on your preference with soy sauce, lime juice, salt or sugar
- Pour the hot broth over the noodles, top with the tofu, kimchi, gochugaru or red chilli flakes and spring onions to serve!