Coconut Broth With Noodles, Sweet Potato And Leftover Protein

  

 

Ingredients

2 cups leftover cooked protein, such as soy chunks or soft tofu or beans( white/ red/ black)

3 tbsp coconut oil or olive oil

3-in. piece fresh ginger, sliced

1 medium sweet potato, peeled and cut into 2-in. cubes

Pinch of salt

1 tbsp yellow curry powder

1 tsp turmeric

4 cups broth or water

2 400-mL cans full-fat coconut milk

1 tbsp honey or sugar

4 oz rice vermicelli or rice stick noodles

2 tbsp fish sauce / vegan fish sauce ( optional)

1 tbsp pepperoncini juice*

Zest and juice of 2 limes

To serve

Handful of fresh cilantro

½ cup pickled turnips

½ cup thinly sliced green cabbage

2 scallions, thinly sliced

1 jalapeno pepper, thinly sliced

Chili crisp

Lime wedges

* Pepperoncini juice is the acidic, tangy, and slightly spicy vinegar brine left in the jar after the pickled peppers are eaten

Preparations

Chop or tear your protein into bite-sized pieces. In a large saucepan over high heat, warm the coconut oil. Add the ginger. Fry for 3 to 5 min until golden brown, stirring so that it does not burn. Use a slotted spoon to remove the ginger and discard.

Add the sweet potato and a big pinch of salt to the ginger-infused oil. Cook for 3 to 5 min, until sweet potato just starts to soften. Add the curry powder and turmeric. Stir. Let the spices toast for about 30 sec, then add the broth, coconut milk and honey. Bring the soup to a boil. Reduce heat to a simmer and cook for 10 to 12 min, until the sweet potato is al dente, but not soft.

Rinse the noodles well with water. Add them to the saucepan, along with your protein. Stir so that the noodles separate. Continue cooking for about 2 min, or until the noodles are tender and the protein is warmed through. Add the vegan fish sauce, pepperoncini juice and lime zest and juice. Give everything a good stir.

Divide the soup among bowls. Top each serving with fresh cilantro, pickled turnips, green cabbage, scallions and jalapeno. Serve with chili crisp and lime wedges. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

 

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