Coconut Curry Udon Bowl

The kind of soup that heats you up from the inside, especially with its curry paste. And if you're like me, you'll love the big udons noodles of this soup, the packaged fresh ones you find in the refrigerated section of asian grocery stores. Have fun varying the different kind of curry paste (green, yellow, red), but also the greens and sources of protein.

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Coconut Curry Udon Bowl

makes 3-4 serving bowls

Ingredients

  • small yellow onion, chopped

  • 2-3 garlic cloves, minced + the same amount of fresh ginger and half of it in fresh turmeric

  • 2-3 tbsp of curry paste (green, yellow or red)

  • one 400ml can of coconut milk

  • 400-600ml of water or low sodium veggie broth

  • a big carrot, cut in large juliennes

  • one pack of fresh udon noodles

  • diced tofu and/or Edamame beans and/or vegan shrimps (the vegan shrimps I used are from Paradis Vegetarien)

  • asian greens of your choice (bokchoy, pok choy, chinese broccoli)

  • 1 tbsp of miso paste

  • juice of half a lime (or more, to taste)

  • green onions and vietnamese cilantro

Steps

  1. Sauter the onion in coconut oil at medium heat until translucent and slightly golden.

  2. Add garlic, ginger and turmeric and mix for about 30 seconds.

  3. Add the curry paste and deglaze with the coconut milk, without mixing. Bring to a low boil and simmer 2-3 minutes.

  4. Add water/vegetable broth, julienned carrots and edamame beans, bring back to a simmer for 4-5 min or until carrots are slightly tender (but not too much).

  5. Add tofu/vegan shrimps + greens + udon noodles and let simmer 1-2 more minutes, then turn off the heat.

  6. In a small bowl, dilute the miso paste with a little bit of the broth and put back in the pan. Add the lime juice, mix and serve with a generous portion of Vietnamese cilantro and green onions.