JILA'S Broccolini Thai Coconut Soba Noodle soup
This delicious vegan soup is very easy to make and is super filling and nutritious. It ticks all the right boxes and will leave you feeling sated with lots of mmmm yummy noises from your guests.
Ingredients..
2 tablespoons of extra virgin olive oil
2 tablespoons fresh ginger (finely chopped)
1 small red onion (finely chopped)
1 large broccoli head or 300g of broccolini
1 third cup Red thai curry paste
1 litre block of coconut milk full fat
3 cups of vegetable stock
3 tablespoons of coconut aminos or tamari
3 tablespoons of creamy peanut butter
Small handful of fresh cilantro chopped
Small handful of fresh Thai or normal basil chopped
250g soba noodles
Sliced lime and peanuts and fresh cilantro and basil for serving
For the crunchy topping..
1 400g jar of cooked chickpeas, drained and dried
Quarter cup coconut aminos or tamari
1 tablespoon maple syrup
Half cup of coconut flakes unsweetened
3 tablespoons sesame seeds
Quarter cup of chilli oil
Method..
- You want to start with the topping first, preheat the oven to 200 degrees celsius
- Spread the chickpeas, coconut flakes and sesame seeds on a parchment paper lined baking sheet, mix in the chilli oil, coconut aminos or tamari and maple syrup and spread evenly and bake for 20 mins or until crispy.
- To a soup pan add ginger, red onion and Thai curry paste and cook for 2 to 3 minutes until fragrant.
- Stir in the coconut milk, vegetable broth, coconut aminos or tamari, peanut butter and some seasoning of black pepper and a little sea salt. Gently cook over a medium heat for 7 minutes.
- Add the broccolini and the fresh herbs, and stir.
- Cook separately the soba noodles according to the package directions.
- Divide the cooked noodles between the bowls and ladle over the soup.
- Top each bowl with a generous sprinkling of the chickpeas, coconut and sesame mix, add a wedge of lime and the fresh herbs to the top.
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