Dinner Recipe
Posted on January 11, 2021
Jump to Recipe Jump to Video Print Recipe
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.
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.
Cauliflower Curried Noodle Soup
This has to be one of my favourite dishes yet. Creamy, thick, comforting and full of flavour. I've taken the humble cauliflower and given it a transformation into an absolute key ingredient in this curried noodle soup. Pass the fork and spoon and let's dive in!
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 18 minutes mins
Servings 2 People
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)
See AlsoTurkey Noodle Soup RecipeSprinkle with chilli flakes and enjoy!
Notes
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? 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!
cauliflowernoodle soupsoup recipevegan noodle ideaswinter soup
You Might Also Like
July 24, 2019
October 16, 2019
Hasselback Potato Pot
September 24, 2019
Jane
January 13, 2021 at 7:29 pm
I liked the idea, but this was very bland, even when doubling the spices.lucyandlentils
January 29, 2021 at 10:25 am
Oh no Jane! Sorry to hear that. I’ve had lots of people tag me in their remakes at home so I’m not too sure what to reply! All I can ask is if you used all of the ingredients listed, the lime, chilli, ginger, garlic, turmeric and cumin? This recipe needs to full 3-4 garlic cloves and a good thumb sized piece of ginger. A good tip is to grate 1/2 of the ginger into the soup once it’s all together and simmering away.
Matt
January 16, 2021 at 6:40 pm
Alright Lucy? How much lime juice do we need?lucyandlentils
January 19, 2021 at 10:14 am
Hey Matt, I use 1/2 lime squeezed into the soup. I also place 1/4 slice in each bowl whilst serving in case anyone wants an extra hit!
Anna Lee Steer
February 6, 2021 at 8:28 pm
Absolutely loved this! I used red peppers instead of broccolli just because I had some I needed using up and it was so delicious. I also used ramen noodles as they were the only ones I had. Thank you so much for such a simple and delicious recipe. Will definitely be making it a staple in our house.
