Thai Red Curry Tofu and Noodle Soup

Name: Thai Red Curry Tofu and Noodle Soup
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Piece of Large red chilli; 15 Grams of Thai basil; 15 Grams of Fresh coriander; 20 ML of Soy sauce; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Carrot; 1 Piece of Shallots; 250 Grams of Chestnut mushrooms; 2 Piece of Garlic cloves; 30 Grams of Ginger; 2 Tbsp of Vegetable oil; 20 Grams of Red curry paste; 800 ML of Water; 1 Piece of Vegetable stock cube; 400 ML of Coconut milk; 150 Grams of Rice noodles; 2 Piece of Lime; 10 Grams of Sesame seeds

Aromatic and warming!

45 Reviews

Cals 832 · Prot 40 · Carbs 64 · Fat 51

Vegan

30 min

Aromatic and warming!

45 Reviews

Cals 832 · Prot 40 · Carbs 64 · Fat 51

Vegan

Ingredients

Number of People:

Tofu

Firm tofu 9*

300 Grams

Large red chilli

1 Piece

Thai basil

15 Grams

Fresh coriander

15 Grams

Soy sauce 9*10*11*

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 Piece

Ginger

30 Grams

Vegetable oil

2 Tbsp

Red curry paste 7*

20 Grams

Water

800 ML

Vegetable stock cube 15*

1 Piece

Coconut milk

400 ML

Rice noodles

150 Grams

Lime

2 Piece

To serve

Sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *7 Crustaceans, *15 Celery, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3479 / 832
Fats (g)	51
of which saturated (g)	22.9
Carbohydrates (g)	64
of which sugars (g)	10.4
Fibers (g)	18
Proteins (g)	39.9
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate tofu

Drain the tofu and pat dry with a paper towel. Chop the tofu into small bite-sized 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.

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.

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 saute for 2 min. Add the garlic, ginger and red curry paste (spicy!) and stir for 1 min further.

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!

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.

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!

More recipes like this