Coconut Noodle Curry Soup!

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Coconut Noodle Curry Soup!
by @simplybakings

Ingredients:

✅tofu
✅water
✅soy sauce
✅lemon
✅rice noodle
✅water
✅olive oil
✅carrots
✅red bell pepper
✅chickpeas
✅coconut cream
✅vegetable broth
✅yellow curry paste
✅onion
✅garlic cloves
✅cilantro

Directions:
➡️Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it. (See method I used on my blog) Meanwhile prepare the marinade by mixing the soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into cubes and marinate for about 1 hour or best overnight.

➡️ In a medium size bowl, add 1 cup water, rice noodles and soak while preparing the soup, veggies, and tofu.

➡️ Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender. Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon oil and stir fry bell pepper until tender. Remove bell pepper and set aside. Again in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides.

➡️ In a blender, add chickpeas, coconut cream, vegetable broth and process until it’s smooth and creamy.

➡️ Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.

➡️When the soup is boiling stir in rice noodles and carrots and cook for about 2 minutes on low heat.

➡️Prepare 4 serving bowls and pour soup and top with bell pepper, cilantro, and crispy tofu. Best if served immediately.

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