Coconut Curry Soup with Buckwheat Noodles

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,

Olive oil

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)

1. 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.

2. Add all ingredients to a large pot, except for coconut milk and noodles. Bring to a simmer.

3. Cook buckwheat noodles in a separate pot.

4. Add coconut milk and tofu to the soup pot and heat for a few minutes.

5. Ladle soup into large soup bowls and add noodles to each bowl. Store soup and noodles separately to avoid mushy leftovers!