Asian Dinner Food

Violeta´s Coconut and Curry Udon Noodle Soup

November 16, 2020

This month´s #guestchefseries is brought by you by my wonderful and immensely talented DJ friend, Violeta. Vio is visiting from Berlin for a couple of days and next to bringing me my favourite German tea, she brought with her lots of good music and delicious recipe ideas. This #homemadeMonday I´ll tell you all about her coconut and curry udon soup. I feel it´s a great addition to the blog as my soups are usually quite basic and this one feels super exotic! And while I basically just watched her cook, while I was sipping on my wine, I can´t wait to try to make it myself and fill our house with the smell of coconut milk and curry!

(serves four)

250ml coconut milk
300g mushrooms
one green onion branch
1 Pak Choi
200g fresh udon noodles
one tbsp soy sauce
two or three tbsp curry paste
100g tofu
a small piece of ginger
two cloves of garlic
sesame seeds for serving
smoked paprika
salt and pepper

I feel like my friend Violeta always looks like she´s dj-ing, even when she chops veggies.


1. Prep the veggies by chopping your mushrooms in small bite sized pieces and slicing your pak choi and green onion.

2. Crush the garlic and grate the ginger, mixing half of them along with two spoons of oil, some chilli flakes and a dash of smoked paprika.

3. Bring 1,5l water to a boil and pre-heat your oven at 200 degrees.

4. Dry your tofu and crumble on a baking tray. Season with the the oli/ginger/garlic mix as well as some sesame seeds and soy sauce. Mix and bake for about 15 minutes or until it is crunchy.

5. Cook the udon noodles according to the package instructions (2 minutes usually). Drain and let sit.

6. Sizzle a tablespoon of oil in a big, deep pan and add the rest of the crushed garlic and ginger to it as well as the white part of the pak choi and the green onion. Fry for two minutes. Add half of the curry paste and fry for another minute.

7. Add the coconut milk along with 400ml of water to your mix and the mushrooms. Let it cook for some 5 minutes. Add the remaining (green) part of the pak choi and let cook for 2-4 more minutes.

8. Season with the soy sauce, remaining curry paste and salt and pepper.

9. Serve the soup in deep bowls, adding the noodles and decorating it with the tofu, some green onion, sesame seeds and some chilli flakes or nuts.

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1 Comment

  • Reply The Parmigiana Whisperer November 23, 2020 at 1:21 pm

    looks delicious!

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