Thai Curry Noodle Soup with Tofu & Veggies
Servings: 4
Ingredients
- 1 tbsp light cooking oil
- 1 tbsp finely chopped garlic
- 2 tbsp Thai red curry paste
- 1 small-sized onion thinly sliced
- 2 cups cubed extra-firm tofu
- 1/2 cup julienned carrots
- 1 cup thinly sliced green beans
- 1 cup thinly sliced red peppers
- 2 cups coconut milk
- 3 cups vegetable stock
- salt & pepper to taste
- 1 lb thin noodles of choice boiled according to package instructions and drained
- fresh coriander leaves for garnish
- lime wedges for garnish
Instructions
- Heat oil in a deep pan, and sauté garlic and curry paste for a few seconds till fragrant. Add in onions and tofu, and saute till tofu gets lightly browned along the edges.
- Add in the veggies, coconut milk and vegetable stock, and let it come to a slow boil on low heat.
- Season with salt and pepper, add in the cooked and drained noodles and garnish with coriander leaves and a squeeze of lime juice. Ladle in large bowls and serve piping hot with lime wedges on the side.