Simple Way to Prepare Quick Gochujang and coconut noodle soup (vegan)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, gochujang and coconut noodle soup (vegan). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Gochujang and coconut noodle soup (vegan) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Gochujang and coconut noodle soup (vegan) is something that I have loved my whole life. They are nice and they look wonderful.

Learn how to make an easy vegan gochujang noodles recipe! Join me in this episode and learn how to make an easy vegan gochujang noodles recipe with absolute confidence! This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and To make it vegan, simply omit the seafood/meat option.

To get started with this particular recipe, we must prepare a few components. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Gochujang and coconut noodle soup (vegan):

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

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! 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! Delicious Hokkien Noodles - Creamy coconut sauce combined with delicious pre-cooked Hokkien noodles.

Instructions to make Gochujang and coconut noodle soup (vegan):

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

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! 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! This silky and aromatic Thai-inspired. · This vegan coconut curry noodle soup has a creamy, spiced golden broth, loads of veggies, and oodles of noodles.

So that’s going to wrap it up with this special food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!