I made this Asian inspired noodle soup for our Sunday evening dinner recently and it was enjoyed by the whole family. With loads of vegetables all seasoned with herbs and spices, this recipe makes a giant pot of vegetable noodle soup floating in a flavorful coconut broth.
I added way more veggies than are in a normal ramen soup, and cut down on the amount of noodles to keep this more veggie packed and less carby. I then added tofu for the protein and sweet potato for the fill-me up factor. Honestly though, between the nutrient packed sweet potato, tofu, and all the veggies, going less on the noodles has a minimal effect on how awesome this dish tastes.
This year I am going out of my way to make more ramen style brothy dishes in an attempt to cook foods that are flavor packed and filling while making us feel light and not so stuffed at the same time. Noodles, sweet coconut broth and dense vegetables such as sweet potatoes will not only fill you up but will make you feel light and satisfied all at the same time. On a chilly evening served steaming hot I promise your family will savor every spoon full.
Mint and Lemongrass Sweet Potato Veggie Noodle Bowl
- 2 large sweet potato peeled and cut into small chunks
- 4 cups cut broccoli florets
- 2 cups frozen green peas
- 1 large bell pepper cut into chunks
- 1 green chili for some heat (optional)
- 4-6 garlic cloves minced
- 1 onion finely cut
- 1 tbsp shredded ginger or ginger paste
- 5-6 mint leaves
- 1 tbsp lemongrass paste
- 3-6 Thai basil leaves
- Juice of 1 lemon
- 2 tbsp finely cut cilantro for garnish
- 3 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 2 dried red chilies (optional)
- 1 tbsp brown sugar
- 1 15oz can of coconut milk
- 1 tub of firm tofu cut into chunks
- 1 package ramen noodles or rice noodles
- In a large pot heat 3 tbsp oil. Add garlic, green chili, onion and ginger sauté until onions are tender. Add lemongrass paste, curry powder, cumin, turmeric and red chilies if using and mix in oil for a few seconds.
- Next add all the vegetables and toss all ingredients together. Add salt, cut tofu and 3 cups water. Cook covered for 10-15 minutes until all the vegetables are tender.
- To the cooked vegetables add fresh mint, Thai basil, brown sugar, coconut milk and noodles. Gently stir everything together. Cook through for additional 5 minutes on low heat to bring the broth to a low simmer. If the broth is too thick, add 1 cup more water. Turn the stove off.
- Add lemon juice and stir-in. Lemongrass Curry is ready. Serve garnished with fresh cilantro and fresh mint leaves.