Cauliflower Curried Noodle Soup
This has to be one of my go to dinners if and when I’m cooking for friends (but not in 2020 clearly). It’s thick, comforting and packed with flavour taking the humble cauliflower and transforming it into a key ingredient for this curried soup.
For a thinner texture, or for more stock feel free to add a little more water to this dish.
Noodle Soup Breakdown
Which noodes? I used Amoy medium noodles as they’re delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.
What coconut milk? I use full fat however you can use the ‘lighter’ tinned milk but the consistency might be a little thicker.
How much stock? I like to add around 700ml of stock (made with boiling water and a stock cube) however If you like a thinner soup add around 1l, or if you are looking for a thicker texture, keep to around 500ml of stock (you want enough for the noodles to soak up).
What Broccoli?I’ve used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.
What if I like spice?Go on! Get generous with the chilli flakes when serving up, or go one step further and drizzle on that sriracha for extra FLAMES!
Is the ginger essential? Yes! The ginger, garlic, chilli and onion are what give this dish the flavour! The spices give depth too but the first ingredients are essential to making a delicious stock.
Watch the recipe video just below!
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Cauliflower Curried Noodle Soup
Ingredients
- 1 large white onion finely diced
- 1 red chilli
- Thumb sized piece ginger finely chopped
- 4 cloves garlic minced
- 400 ml tinned coconut milk full fat works best
- 400 ml veg stock made with boiling water and stock cube
- 1/2 tsp salt
- 1 tbsp tamari optional
For the filling:
- 1 large cauliflower
- 300 g noodles I used amoy medium noodle, swap for udon
- 100 g Tenderstem around 6-7 stems
Spices:
- 1 tsp turmeric
- 1 tbsp cumin
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1 tsp chilli flakes to garnish
- 1/2 lime juice squeezed
Instructions
- Method:
- Add a drizzle of olive oil to a deep frying pan and add the finely chopped onion, ginger and chilli and fry for 4 minutes
- Add the minced garlic and fry for a further minute
- Toss in the chopped cauliflower florets, squeeze in the lime juice then add the spices and stir through for 3-4 minutes (add the tamari if using)
- Pour in the stock and coconut milk and leave to simmer for around 10 minutes
- Add the medium noodles (or udon depending on what you're using) and tenderstem, leave for heat for a further 4 minutes before serving up
- Season generously, give a taste test adding any more spices if necessary (you might need a little more paprika for colour)
- Sprinkle with chilli flakes and enjoy!
Notes
What coconut milk? I use full fat however you can use the 'lighter' tinned milk but the consistency might be a little thicker
How much stock? Again I like to add around 700ml however you can add a little more to the dish if the noodles soak it all up, just remember to leave a few more minutes for the stock to absorb the flavours of the soup before serving
What Broccoli? I've used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.
What if I like spice? Go on! Get generous with the chilli flakes for serving, or go one step further and drizzle on that sriracha for FLAMES!
If you like this recipe why not try my Masoor Chickpea Dal
