Golden Coconut Curry Noodle Soup

November 30, 2020

Creamy, warm coconut curry for the colder nights. This recipe serves as a perfect jumping off point— you can try adding some Local Roots chicken, any of your Local Roots veggies and a variety of hot sauces!


1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce 

1 (13.5 ounce) can coconut milk

2 cups mild vegetable stock 

2 lbs chopped Local Roots veggies

2 tbsp. of mild-flavored oil such as sunflower

12 ounces tofu, cut into 1 inch cubes or triangles

salt to taste

For Serving: 


8 ounces noodles of choice (such as rice, soba or ramen)

oil for tossing the noodles (such as sunflower)

Brooklyn Delhi Tomato Achaar, for heat


  1. In a large wok, heat 2 tbsp. oil over medium heat until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden. 
  2. Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.
  3. Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.
  4. To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.

Recipe adapted from Brooklyn Delhi

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