While summer may technically be over, if you’re in the midwest the heat sure doesn’t make it feel like summer has ended. This dish is so flavorful and it will cool you down with these heat waves! So many textures in this dish which makes it so incredible as well. You can pair this with your favorite protein – chicken, fish, tofu – or you can omit the protein and just have a veggie cold curry with noodles. Whatever toppings you decide on, you can’t go wrong! This is a fun, colorful and easy dish to make. I know it seems odd to cook the curry sauce first, but it’s important for the ingredients to marry and combine for the most flavorful outcome!
For the Curry:
- 2 Cans Coconut Milk
- 3 Tbsp Red Curry Paste
- 3 Tbsp Minced Garlic
- 2 Tbsp Minced Ginger
- 3 Tbsp Soy Sauce
- 2 Limes, Juiced
- 2 Tbsp Sriracha
Additional Ingredients:
- 1 Lb Soba Noodles, Cooked
- 1 Cucumber, Thinly Sliced
- 2 Cups Purple Cabbage, Shredded
- 4 Soft Boiled Eggs (boil for 6 minutes)
- 4 Green Onions, Finely Chopped
- 1/2 Cup Cilantro, Finely Chopped
- Protein of Choice, Optional (I made Ground Turkey Meatballs)
- 1-2 Tbsp Sesame Seeds, I used a mix of Black and White Sesame Seeds
Serves: 4
Prep Time: 30 Minutes; Chill Time: 30 Minutes; Total Time: 60 Minutes
To Make:
- First we need to make the curry base and while this is a cold dish, we still have to cook the broth for a bit to get all the flavors to combine. In a large pot add the following ingredients – 2 cans coconut milk, 3 tbsp red curry paste, 3 tbsp minced garlic, 2 tbsp minced ginger, 3 tbsp soy sauce, juice of 2 limes and 2 tbsp sriracha. Whisk together and bring to a boil over medium-high heat on the stove.
- Allow the sauce to cook for 15-20 minutes to get all the flavors combined.
- Next, turn off the stove and remove the pot. To cool down quicker, I recommend transferring the curry sauce to a large bowl and place in the fridge for about 30 minutes. (You can also just place the pot directly in the fridge, but I recommend adding a bit more time to chill).
- While the curry sauce is chilling in the fridge, use this time to prep all your other ingredients. Chop the cilantro, green onions and purple cabbage, thinly slice the cucumber, and soft boil the eggs (6 minutes once the water is boiling then place directly in an ice bath to cool before peeling).
- Once the curry sauce is completely chilled and all the other ingredients have been prepped, it is time to assemble the bowls!
- Grab 4 bowls and evenly divide the curry sauce between the bowls. To each bowl add the following – 1 soft boiled egg (sliced), 1/4 of the cooked soba noodles, handle of purple cabbage, cilantro and green onions, your protein of choice (if using) and sprinkle with sesame seeds.
Aly Eats Food 
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