Main ingredients 🥩
Silken TofuCoconut MilkPeanut ButterRoasted Sesame SeedsCapellini NoodlesCherry TomatoesCucumberChicken BreastSoft-boiled Egg
Striker Chef's Coconut Kongguksu
An incredibly simple and unique take on kongguksu (cold soybean noodle soup), maximizing its creamy and smooth flavor by blending silken tofu and coconut milk.
🙋 Recommended for
- ⭐ Those who want to quickly prepare a cool and satisfying noodle dish without complex cooking during the hot summer.
- ⭐ Those who want to combine traditional kongguksu with the unique and fragrant flavor of coconut milk from Southeast Asia.
Ingredients needed 🛒2 servings
- 1 pack Silken Tofu
- 200ml Coconut Milk
- 1 tbsp Peanut Butter
- 2 tbsp Roasted Sesame Seeds
- 2 servings Capellini Pasta Noodles
- 1 pack Chicken Breast
- 1/2 Cucumber
- 3-4 Cherry Tomatoes
- 1 Soft-boiled Egg
- 1 tbsp Sugar
- 1/2 tsp Salt
- Water as needed
- Ice as needed
Recipe 🍳
- Boil the capellini pasta noodles in lightly salted water. Rinse thoroughly in cold or ice water and drain well.
- Prepare the toppings: julienne the cucumber, halve the cherry tomatoes and soft-boiled egg, and shred the chicken breast along the grain.
- In a blender, combine silken tofu, coconut milk, peanut butter, and roasted sesame seeds. Gradually add water while blending until a smooth consistency is achieved.
- Add sugar and salt to the blended broth to taste, creating a sweet and savory flavor. Blend briefly again to incorporate.
- Place the drained noodles in a large bowl. Add plenty of ice to keep it chilled.
- Arrange the prepared chicken breast, cucumber, cherry tomatoes, and egg halves attractively over the noodles.
- Finally, pour the chilled and fragrant coconut kongguksu broth around the edges of the bowl to complete the dish.
- Boil capellini noodles, rinse in cold water, and drain.
- Prepare toppings: julienne cucumber, halve tomatoes and egg, shred chicken breast.
- Blend silken tofu, coconut milk, peanut butter, sesame seeds, and water until smooth.
- Season the broth with sugar and salt.
- Serve noodles and toppings in a bowl with ice, then pour the chilled broth.
Cooking tips 💡
- Using 'capellini,' a thin and elastic Italian pasta, instead of traditional Korean somyeon noodles, ensures they remain chewy and don't get soggy in the cold kongguksu broth.
- For an even richer and more intense nutty flavor, double the amount of peanut butter and roasted sesame seeds called for in the recipe.
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