Name: Coconut Thai Green Curry Noodle Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tsp vegetable oil; 13 oz firm tofu (pressed, cut into 1 cm cubes); 0.25 tsp salt; 1.67 cup canned full-fat coconut milk; 1 null vegetable bouillon cube; 2 cup cold water; 1 cup fresh spinach; 0.5 cup fresh basil leaves; 6.3 oz brown rice noodles; 1 tsp vegetable oil; 4 clove garlic cloves (minced); 1 shallot medium shallot (finely chopped); 3 tbsp thai green curry paste; 1 stalk lemongrass (smashed (optional)); 3 null makrut lime leaves ((optional)); 1 tsp grated fresh ginger ((optional)); 1 bell pepper bell pepper (thinly sliced); 1.5 cup fresh snow peas; 0.5 lime lime (juiced); null null chili flakes; null null fresh basil leaves; null null bean sprouts; null slice lime

Instructions

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1

Heat the vegetable oil (2 tsp) in a large pan over medium-high heat. When hot, add the firm tofu (13 oz) and sprinkle with salt (0.25 tsp). Cook until golden on all sides, about 8 - 10 minutes.
2

Meanwhile, add the canned full-fat coconut milk (1.67 cup), bouillon cube (1 vegetable), cold water (2 cup), fresh spinach (1 cup), and fresh basil leaves (0.5 cup) to a blender. Blend until smooth.
3

Add the brown rice noodles (6.3 oz) to a large bowl and pour boiling water over top to submerge. Drain after 2 minutes once the noodles are al dente and rinse under warm water. Divide the noodles into your bowls.
4

Once the tofu is golden and crispy on all sides, transfer to a bowl and set aside.
5

Return the same pan to heat and add the vegetable oil (1 tsp). When hot, add the cloves (4 garlic) and shallot (1 medium) and cook until lightly golden, about 3 minutes.
6

Add the thai green curry paste (3 tbsp), lemongrass (1 stalk), lime leaves (3 makrut), and grated fresh ginger (1 tsp). Sauté for a minute.
7

Add the pepper (1 bell), and cook for an extra 3 minutes.
8

Add the fresh snow peas (1.5 cup) and cook for 30 seconds, before transferring the green blended broth to the pan. Turn off the heat once heated through.
9

Remove the lemongrass (1 stalk) and lime leaves (3 makrut) before serving.
10

Finally, squeeze in the lime (0.5) juice, stir, and then ladle the broth over top of the noodles.
11

Add the tofu to the top of the bowl, and add any desired garnishes. Enjoy!