Tutorial of Gochujang and coconut noodle soup (vegan) Learn how to make an easy vegan gochujang noodles recipe! In this video I cook up a delicious noodle soup in a spicy coconut broth with mushrooms, broccoli and crispy tofu. I am sure you will all love this and I.

Delicious Hokkien Noodles - Creamy coconut sauce combined with delicious pre-cooked Hokkien noodles. NON-GMO & Vegan with no saturated fat, no Thai-Style Coconut Soup Bowl. with Cooked Hokkien Noodles. Indulge in some creamy coconut goodness! You can cook Gochujang and coconut noodle soup (vegan) by using 37 ingredients and 9 steps. Here is how you cook Gochujang and coconut noodle soup (vegan).

Ingredients of Gochujang and coconut noodle soup (vegan)

1. Prepare of For the Tofu.
2. Prepare 200 g of roughly chopped tofu.
3. Prepare 2 of red chilli's (or as many to your preference).
4. You need to prepare 1 teaspoon of chia seeds.
5. Prepare 2 of dessert poons olive oil (roughly).
6. Prepare 1 of dessert spoon soy sauce.
7. You need to prepare 1 teaspoon of oyster sauce.
8. Prepare 1 of dessert spoon shauxing cooking wine (roughly).
9. You need to prepare of The soup.
10. Prepare 1/2 of of an onion sliced.
11. You need to prepare 1 of red bell pepper sliced.
12. Prepare 1/2 handful of green beans halved or in thirds depending on length.
13. You need to prepare 1/2 handful of baby corn sliced.
14. You need to prepare 4 of Pak choi leaves sliced.
15. Prepare 1 of large tomato roughly chopped small.
16. You need to prepare 1/3 handful of spring onions diagonally sliced (white side).
17. Prepare 1 handful of bean sprouts.
18. You need to prepare 1 of heaped dessert spoon of gochujang paste.
19. Prepare 5 of kaffir lime leaves.
20. You need to prepare 2 of dessert spoons olive oil (roughly).
21. You need to prepare 1 teaspoon of ginger paste.
22. You need to prepare 1 teaspoon of garlic paste.
23. You need to prepare 1 teaspoon of chilli oil.
24. Prepare 1 teaspoon of brown sugar.
25. You need to prepare 400 ml of coconut milk.
26. Prepare 100 ml of water (roughly).
27. You need to prepare 1 teaspoon of Safflower/1 pinch saffron (optional).
28. Prepare of Noodles.
29. You need to prepare of How many noodles you feel you want or need.
30. Prepare of To garnish (all optional and exchangeable).
31. Prepare 1 of lotus root per person.
32. Prepare of Chilli flakes.
33. Prepare of Chilli oil.
34. Prepare of Basil.
35. Prepare of Spring onions (the green side).
36. Prepare of Thinly sliced ginger.
37. You need to prepare of Bean sprouts.

This hot and sour coconut noodle soup is inspired by tom yum soup recipes. I used bird's eye chilies for the soup because I like their bright spice. I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand. Feel free to experiment with the recipe!

Gochujang and coconut noodle soup (vegan) instructions

1. (i forgot to take a picture of the tofu).
2. In a pan (preferably a wok but I used a kadai as it was what I had clean on hand, anything would work really) heat up olive oil on high heat. Once oil is hot add the tofu. Fry it for about 5 minutes before adding chia seeds and chilli's (i only had green ones, but red would best). Fry for a further few minutes.
3. Deglaze the pan with shauxing cooking wine and then add the oyster sauce and soy sauce. Cook for a further few minutes and then put it in a bowl and save for later..
4. In the same pan (you can quickly clean it a or leave with the tofu flavours, totally optional) add more olive oil and allow to heat up. Once hot add onions. Fry them until they get a bit of colour. Then add the peppers and cook for a further few minutes..
5. Add your tomato's and allow to cook for a further 5 minutes, stirring as little as possible. During this, mix together your brown sugar, ginger paste, garlic paste, chilli oil, safflower/saffron and gochujang in a bowl..
6. Then add in the green beans and small corn. Cook for another minute and add the pok choi and spring onion. Let it cook for another minute before adding in your mixed paste. Allow that to cook for a further minute..
7. Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes..
8. Finally, add the spinach. Allow to cook for a further minute before adding the pre-cooked tofu. (this is when I do the Noodles. Do it according to the packet).
9. Serve with whatever you would like or using what i used and enjoy.

Gochujang and coconut noodle soup (vegan). roughly chopped tofu•red chilli's (or as many to your preference)•chia seeds•desert poons olive oil (roughly)•desert spoon soy sauce•oyster sauce•desert spoon shauxing cooking wine (roughly)•of an onion sliced. Vegan Rice NoodlesSalt and Lavender. recipes. A previous commenter said that light coconut milk also worked in this recipe, and am happy to report they were correct. You can also find some vegetarian/ vegan-friendly versions of this recipe in Thailand of course, especially up in If you tried this Northern-Style Vegan Thai Coconut Soup or any other recipe on the blog let me know A Northern-style Thai soup made with curry, coconut, and loaded with noodles! This recipe is based on laksa, a traditional Malaysian noodle soup.

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