Creamy Coconut Curry Noodles by #foodpassionical

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Coconut Curry soup: 

1 tbsp oil 

3 garlic minced

1/2 tsp ginger powder 

1/2 tsp onion powder

2 tbsp red curry paste 

1 1/2 tbsp lemongrass puree 

1/8 tsp tumeric

1 tbsp brown sugar 

2 kaffir lime leaves 

250 ml coconut milk 

150 ml water

2 tbsp freshly squeezed lime juice 

Green onions thinly sliced 

Cooked noodles 


Add in the garlic in a hot pot with heated oil and sauté till fragrant. Then add in the red curry paste, lemongrass puree, onion powder, ginger powder, tumeric and kaffir lime leaves all together.

Cook and stir it occasionally until fragrant for about 1 minutes. 

Next add in the coconut milk and water, continue stirring until the curry is boil. Followed by adding in the brown sugar, salt and pepper for taste. Lastly stir in the lime juice and serve with noodles.


Sesame Crusted Tofu:

1 extra-firm tofu

Aquafaba (chickpeas liquid)

1/4 cup Panko bread crumbs

1/2 tsp white sesame seeds

1/2 tsp black sesame seeds

Salt and pepper for taste

Heat 1 tbsp of oil in a frying pan, while waiting place the aquafaba in a small bowl and set aside.

Mix the breadcrumbs, white sesame, black sesame, salt and pepper in a another bowl. 

Dip the tofu in aquafaba then place it on the breadcrumbs mixture and ensure it’s coated well with breadcrumbs. Next fry it on the heated frying pan.


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