Indonesian Noodle Soup with Tofu

Name: Indonesian Noodle Soup with Tofu
Cuisine: Indonesian
Ingredients: 1 teaspoon salt; 1½ teaspoons natural sugar; 1 (13.5-ounce) can unsweetened coconut milk; ¼ teaspoon freshly ground black pepper; ½ cup fresh or frozen peas; ½ cup fresh or frozen peas; 1 teaspoon wheat-free tamari; 8 ounces extra-firm tofu, well drained, blotted dry, and cut into ½-inch dice; 2 tablespoons freshly squeezed lime juice; 6 ounces rice noodles, soaked and drained; ¼ cup coarsely chopped fresh cilantro; 1 cup fresh bean sprouts; 1 small yellow onion, diced; 1 tablespoon Asian chili paste (or to taste); 1 teaspoon ground coriander; 4½ cups vegetable broth; 1 tablespoon curry powder; 2 teaspoons grated fresh ginger; 1 small head bok choy, chopped (about 3 cups); 4 scallions, minced; 1 tablespoon vegetable oil or ¼ cup water; 1 tablespoon vegetable oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Inspired by a Heady Indonesian Soup known as laksa, this luscious noodle soup is generally quite spicy, but you can tone it down by using less chili paste—or make it hotter by adding a bit more.

Ingredients

1 small yellow onion, diced
1 tablespoon Asian chili paste (or to taste)
1 tablespoon

Asia
Indonesia
Soup
Vegan
Gluten-free
South East Asia

Method

Combine the onion, chili paste, curry powder, ginger, coriander, and ½ cup of the broth in a food processor, and process until smooth.
Heat the oil or water in a large pot over medium heat. Add the onion mixture and cook, stirring, for 1 to 2 minutes. Watch carefully so it does not burn. Stir in the remaining 4 cups broth and bring to a boil. Reduce the heat to