Thai Red Curry Tofu and Noodle Soup

Aromatic and warming!
187 Reviews
Cals 940 · Prot 43 · Carbs 73 · Fat 55
Vegan
Try Hello Chef Now
30 min
Thai Red Curry Tofu and Noodle Soup
Aromatic and warming!
187 Reviews
Cals 940 · Prot 43 · Carbs 73 · Fat 55
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu 9*
500 Grams
Large red chilli
1 Piece
Thai basil
15 Grams
Fresh coriander
15 Grams
Soy sauce 9*
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, *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) 3934 / 940
Fats (g) 54.9
of which saturated (g) 32.5
Carbohydrates (g) 73
of which sugars (g) 10.4
Fibers (g) 15.2
Proteins (g) 43.2
Salt (g) 3.4
*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

Marinate tofu

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.
Prep vegetables

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.
Start soup

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.
Add and boil

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!
Add tofu and noodles

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.
Finish and serve

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!
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