Spicy Red Curry Noodle Soup
This comforting and flavorful red curry noodle soup is quick and easy to make, packed with nutrient-dense tofu and fresh vegetables like pak choi, carrots, and zucchini. It's the perfect plant-based meal for any weeknight dinner.
Instructions
- 1
Preheat your oven to 200C (392F). Chop your extra firm tofu (200 g) into bite-sized pieces and bake for minutes (20) until golden brown.
- 2
While the [extra firm tofu] is baking, wash and chop all your vegetables: pak choy (1 bunch), carrots (2), and zucchini (1). Set aside.
- 3
Cook your [udon noodles] according to the packet's instructions. Once cooked, drain and set aside.
- 4
In a large pot, add the red curry paste (3 tbsp), water (200 ml), coconut milk (200 ml), tamari (1 tbsp), carrots (2), and zucchini (1). Let it simmer on medium heat for minutes (10), stirring occasionally.
- 5
Add the stems of the pak choy (1 bunch) and the baked extra firm tofu (200 g) to the pot. Cook for an additional minutes (2).
- 6
Turn off the heat and add the [pak choy] leaves. Stir well to combine.
- 7
Divide the cooked [udon noodles] between two bowls. Pour the red curry soup over the noodles. Serve with a sprinkle of cashews (1 handful) and lime (0.5) wedges on the side.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
