Vegan Thai Coconut Noodle Soup
Hearty and creamy Thai Coconut Noodle Soup with Tofu. Vegan and Gluten-free
Servings: 4 people
Calories: 584kcal
Ingredients
- 10 oz rice noodles
- 3 tablespoon red curry paste
- ½ teaspoon turmeric
- 1 small onion
- 1 carrot
- ½ broccoli head
- 9 oz tofu
- 14 oz coconut milk
- 2 ½ cups vegetable stock
- 2 tablespoon soy sauce
- 2 teaspoons brown sugar
- A handful of fresh cilantro
Instructions
- Cook the rice noodles following the packet instructions. Once cooked, rinse with cold water and leave aside.
- Heat some coconut oil in a big pot or big frying pan. Add the red curry paste and fry for a couple of minutes until fragrant.
- Add turmeric, sliced onion, chopped carrot, broccoli florets and tofu cut in cubes into the pan. Mix all the ingredients and keep cooking for 5-8 minutes.
- Pour the coconut milk and vegetable stock. Bring to simmer and add soy sauce and brown sugar. Leave simmering for 10 minutes.
- Add the rice noodles in a serving bowl and pour the soup on the top. Add some lime slices and fresh cilantro or coriander on the top.
Nutrition
Calories: 584kcal | Carbohydrates: 78g | Protein: 14g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1272mg | Potassium: 597mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5106IU | Vitamin C: 73mg | Calcium: 177mg | Iron: 6mg