Thai Red Curry Tofu Noodle Soup Recipe
A healthy dinner recipe that is kid friendly. This vegan dinner recipe is so full of flavour while being gluten free, dairy free and healthy.
Servings: 6 medium portions
Calories: 381kcal
Equipment
- 1 large saucepan
- 1 glass bowl
- a sharp knife
- Chopping Board
- measuring spoon
- Wooden Spoon
Ingredients
- 1 brown onion thinly sliced
- 4 tbsp thai red curry paste
- 4 stems shallots thinly sliced
- 500 mL vegetable stock
- 400 mL coconut milk tinned
- 1 tbsp fish sauce optional
- 375 grams tofu firm, cubed
- 1 large capsicum red, thinly sliced
- 1 bunch pak choi or bok choy, cut into 1 inch segments
- 250 grams vermicilli noodles
- coriander to serve
- lime to serve
Instructions
- Bring 1 tbsp olive oil in a large saucepan to a medium heat. Add sliced brown onions and stir to sauté.
- Add curry paste and shallots to onions and continue to stir for 30 seconds to release flavours. Immediately add in stock and coconut milk, stirring to combine.
- Add cubed tofu, fish sauce, capsicum and white part of pak choi to pan. Stir and then allow to simmer.
- Meanwhile, bring a kettle filled with water to the boil. Remove noodles from packet and place in a large glass or steel bowl. Pour boiling water over noodles and allow to sit for 3 minutes.
- Strain noodles and add to the soup along with green part of pak choi.
- Serve immediately topped with coriander and lime wedges.
Video
Notes
Leave out fish sauce if making this recipe vegan/vegetarian.
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Nutrition
Calories: 381kcal | Carbohydrates: 48g | Protein: 10g | Fat: 18g | Saturated Fat: 13g | Sodium: 677mg | Potassium: 593mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8864IU | Vitamin C: 101mg | Calcium: 268mg | Iron: 5mg