Soothing and nourishing if you’re sick, and delicious and fulfilling if you’re not! This is my new favourite soup and I just had to share it with you. The anti-viral healing properties of the ginger, with the soothing creaminess of the coconut milk, is perfect if you’re battling a cold. It’ll warm you right to the bones.
Coconut Curry Soup with Buckwheat Noodles
4 cups chicken stock
1 block pressed tofu, cut in cubes,
1 cup of filtered water
1 can coconut milk
1 bunch kale
1 small can chickpeas, rinsed
1 lime, juiced
1 bunch green onions, sliced
2-inch knob ginger, minced
5 cloves garlic
1 small red onion
2 tbsp curry powder
1 tsp cumin powder
1 carrot, julienned
1 pack thin buckwheat noodles (or other gluten-free noodles)
Preheat oven to 400F. Rub olive oil on a cookie sheet and space out tofu cubes on the pan. Bake for 10 minutes, flip, and bake for another 10 min.
Add all ingredients to a large pot, except for coconut milk and noodles. Bring to a simmer.
Cook buckwheat noodles in a separate pot.
Add coconut milk and tofu to the soup pot and heat for a few minutes.
Ladle soup into large soup bowls and add noodles to each bowl. Store soup and noodles separately to avoid mushy leftovers!