Indonesian Noodle Soup

Name: Indonesian Noodle Soup
Cook time: 6 h 30 min
Total time: 6 h 30 min
Cuisine: Indonesian
Ingredients: 1 medium-size yellow onion, chopped; 2 teaspoons vegetable oil (optional); 2 to 3 teaspoons curry powder; 2 teaspoons grated fresh ginger; ½ teaspoon paprika; 2 teaspoons ground coriander; 1 teaspoon sugar; 1 teaspoon salt; ¼ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; ¼ 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 ½-inch dice; 3 scallions, chopped; 1 (14-ounce) can unsweetened coconut milk; 1 tablespoon fresh lime juice; 1 teaspoon sriracha sauce (optional); ½ English cucumber, peeled and chopped, for garnish; 1 cup cherry tomatoes, quartered, for garnish; 1 bunch fresh cilantro, chopped, for garnish; Lime wedges, for serving

Preparation info

Serves
4

Difficulty
Easy
Ready in
7 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This luscious soup is inspired by the Indonesian soup known as laksa. It features rice noodles, tofu, and coconut milk, and is at once spicy hot and refreshing.

Ingredients

2 teaspoons vegetable oil (optional)
1 medium-size yellow onion, chopped
2 teaspoons

Asia
Indonesia
Soup
Gluten-free
Vegan
Microwave
Spicy

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion, ginger, curry powder, coriander, paprika, and sugar and sauté for about 4 minutes to soften the onion and bloom the flavor of the spices. Sprinkle on a few drops of water, if needed, so the mixture doesn’t burn. Alternatively, omit the oil and sauté the ingredients in a few t