Coconut Noodle Soup

Soup soup soup! I’m in a soup mood, what can I say? I love a meal that all fits neatly in a bowl and warms the soul. This particular soup is slurpy in all the right ways, full of noodles, bok choy, and thick creamy broth, and is just the right amount of spicy + salty + sweet.

The base is vegetable broth and coconut milk, and the goodies inside include cubed tofu, peppers and onion, Chinese cabbage bok choy, packets of dried ramen noodles (yes, really!), and lots of flavors.

Get the broth simmering on the stove and let it warm up your kitchen, literally, and figuratively with rich yummy aromas! This is truly a soup that is #betterthantakeout and is healthy, hearty, easy, and absolutely delightful.

2 Tbsp sesame oil
1/2 yellow onion, diced
1/2 green pepper, diced
1 head bok choy, washed and chopped
2 garlic cloves, minced
1 tsp salt
1 Tbsp soy sauce
1 1/2 tsp red chili paste
1/2 Tbsp lime juice
1/2 tsp ground ginger
3 cups vegetable broth
1 can coconut milk
1/4 cup chopped cilantro, plus more for garnish
1/2 cup cubed extra firm tofu
1 scallion, sliced
2 packages ramen noodles

In a large Dutch oven or deep skillet, add sesame oil and place over medium heat. Add onion, pepper, and the white parts of bok choy and sprinkle with salt. Saute occasionally and cover occasionally until softened, about 5-7 minutes. Add garlic and saute another 2 minutes. Add soy sauce, red chili paste, lime juice, ground ginger, vegetable broth, coconut milk, scallion, cilantro, and tofu. Bring to a gentle simmer and cover for about 10 minutes. Add bok choy leaves and stir until wilted. Add noodles and cover for 5 minutes. Stir to fully incorporate, separate into bowls, and top with more cilantro.

Serves 3

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