Thai Red Curry Tofu and Noodle Soup
Aromatic and warming!
Cals 832 · Prot 40 · Carbs 64 · Fat 51
Vegan
30 min
Aromatic and warming!
Cals 832 · Prot 40 · Carbs 64 · Fat 51
Vegan
Ingredients
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 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!
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