Saturday, February 23, 2013

Super Soup (Indonesian Noodle)

One of our favorite ways to cook is in the crock-pot. It doesn't get much easier than throwing your ingredients in before you go to work and enjoying a delicious meal when you get home! One of our favorite Christmas gifts was Robin Robertson's cookbook, Fresh from the Vegan Slow Cooker! This soup is better than any soup we've ever had at an Asian restaurant.

"The Carnivore Licked His Bowl Clean"
Vianne: This soup is...absolutely amazing!I like to add cool bean sprouts and cucumbers to balance with the spiciness of the broth. A
Mariah: This soup is PACKED with flavor! It's literally a flavor explosion. I am crazy for coconut and curry, and this soup features both along with a spicy punch! I can't give it a high enough score so I'll give it an A++++. 
The Carnivore: This is my favorite dish that my mom makes. I love the texture of the noodles and the spicy flavor. I don't like tofu, so I leave that part out. A++++
2 teaspoons of vegetable oil
1 medium yellow onion, chopped
2 teaspoons grated fresh ginger
2-3 teaspoons curry powder (we use 3!)
2 teaspoons ground coriander
1/2 teaspoon paprika
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 teaspoon Asian chili paste
4 cups vegetable broth
6 ounces dried rice noodles
8 ounces extra firm tofu, cut into 1/2 inch diced cubes
3 scallions chopped
1 14 oz unsweetened coconut milk
1 tbsp fresh lime juice
1 teaspoon sriracha sauce
1/2 English cucumber peeled and chopped for garnish
1 cup cherry tomatoes, quartered for garnish
1 bunch fresh cilantro for garnish (we leave this out, not everyone in our family likes cilantro)
Handful of beansprouts for garnish
Lime wedges for serving
1. For the best flavor, heat the oil in medium sized skillet and over medium to high heat add the onion, ginger, curry powder, coriander, paprika, and sugar, and saute for about 4 minutes to soften the onion and bloom the flavor of the spices. Sprinkle on a few drops of water so the mixture doesn't burn.
2. Transfer the onion mixture to the slow cooker. Add the salt, turmeric, cayenne, black pepper, and chili paste. Stir in the broth, cover and cook on low for 6 hours.
3. Stir in the noodles, tofu, scallions, and coconut milk. Cover and continue to cook until the noodles are tender about 30 minutes.
4. Just before serving, stir in the lime juice. Taste and adjust the seasonings, adding the sriracha if desired for more heat. ladle the soup into bowls and garnish with the cucumber, tomatoes, cilantro, and bean sprouts. Serve with the lime wedges.

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