Thai Red Curry Tofu and Noodle Soup

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Instructions

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1 Marinate tofu

Chop the tofu to small cubes. Finely chop the chilli. Chop the Thai basil and fresh coriander (reserve some for garnish). In a bowl, mix the tofu cubes with the chilli (spicy!), chopped fresh herbs, soy sauce, vegetable oil and a pinch of salt. Marinate for 15 min.

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2 Prep vegetables

Meanwhile, peel and slice the carrots. Peel and slice the shallots. Clean and chop the mushrooms. Peel and grate the garlic and ginger.

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3 Start soup

Heat a large soup pot over a medium-high heat with a drizzle of oil. Add the carrots, shallots and mushrooms and sauté for 2 min. Add the garlicginger and red curry paste (spicy!) and stir for 1 min further.

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4 Add and boil

Add the measured water, stock cube and coconut milk. Cover with a lid and bring to a boil. Boil for 7-8 min. See pro tip!

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5 Add tofu and noodles

After 7-8 min, add the marinated tofu (along with its marinade) and the rice noodles to the soup. Bring back to a boil and cook for a final 2-3 min until the noodles are tender.

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6 Finish and serve

Remove the soup from the heat and stir in 0.75/1/1.5 Tbsp of lime juice. Slice any remaining lime into wedges. Divide the soup and noodles among bowls. Garnish with the reserved fresh herbs, lime and sesame seeds. Enjoy with chop sticks and a spoon!

Tips for fussy eaters

Separate some of the ingredients and prepare a mild tofu and noodle stir-fry for them.

Pro tip

Prepping ahead? Marinate the tofu in advance. Boil the noodles and submerge them in cold water. Once ready to serve, reheat the broth and cook the marinated tofu in it. Divide the drained noodles among bowls, followed by ladles of hot soup.

Aromatic and warming!

Cooking Time: 30 min

Cals 973 · Prot 28 · Carbs 94 · Fat 62

Dairy-Free

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Large red chilli 1 Piece
Thai basil 15 Grams
Fresh coriander 15 Grams
Soy sauce 20 ML
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

For soup

Carrot 1 Piece
Shallots 1 Piece
Chestnut mushrooms 250 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 2 Tbsp
Red curry paste 20 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Coconut milk 400 ML
Rice noodles 150 Grams
Lime 2 Pieces

To serve

Sesame seeds 10 Grams

Aromatic and warming!

Cooking Time: 30 min

Cals 973 · Prot 28 · Carbs 94 · Fat 62

Dairy-Free

Instructions

photo

1 Marinate tofu

Chop the tofu to small cubes. Finely chop the chilli. Chop the Thai basil and fresh coriander (reserve some for garnish). In a bowl, mix the tofu cubes with the chilli (spicy!), chopped fresh herbs, soy sauce, vegetable oil and a pinch of salt. Marinate for 15 min.

photo

2 Prep vegetables

Meanwhile, peel and slice the carrots. Peel and slice the shallots. Clean and chop the mushrooms. Peel and grate the garlic and ginger.

photo

3 Start soup

Heat a large soup pot over a medium-high heat with a drizzle of oil. Add the carrots, shallots and mushrooms and sauté for 2 min. Add the garlicginger and red curry paste (spicy!) and stir for 1 min further.

photo

4 Add and boil

Add the measured water, stock cube and coconut milk. Cover with a lid and bring to a boil. Boil for 7-8 min. See pro tip!

photo

5 Add tofu and noodles

After 7-8 min, add the marinated tofu (along with its marinade) and the rice noodles to the soup. Bring back to a boil and cook for a final 2-3 min until the noodles are tender.

photo

6 Finish and serve

Remove the soup from the heat and stir in 0.75/1/1.5 Tbsp of lime juice. Slice any remaining lime into wedges. Divide the soup and noodles among bowls. Garnish with the reserved fresh herbs, lime and sesame seeds. Enjoy with chop sticks and a spoon!

Tips for fussy eaters

Separate some of the ingredients and prepare a mild tofu and noodle stir-fry for them.

Pro tip

Prepping ahead? Marinate the tofu in advance. Boil the noodles and submerge them in cold water. Once ready to serve, reheat the broth and cook the marinated tofu in it. Divide the drained noodles among bowls, followed by ladles of hot soup.

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Large red chilli 1 Piece
Thai basil 15 Grams
Fresh coriander 15 Grams
Soy sauce 20 ML
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

For soup

Carrot 1 Piece
Shallots 1 Piece
Chestnut mushrooms 250 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 2 Tbsp
Red curry paste 20 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Coconut milk 400 ML
Rice noodles 150 Grams
Lime 2 Pieces

To serve

Sesame seeds 10 Grams
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