A deliciously nourishing soup, this red Thai tofu noodle soup is made with flavours of coconut, lime and coriander. Being quick and easy to make, it is the perfect mid-week meal.
Bring the coconut oil to a medium heat in the saucepan. Add the thinly sliced red onion and sauté until translucent.
2 tablespoons coconut oil
Add curry paste and ginger to onions and continue to stir for 30 seconds to release flavours. Immediately add in stock, coconut milk, tamari and fish sauce, stirring to combine.
Add cubed tofu and thinly sliced capsicum and bring the soup to a boil.
Once boiling reduce to a simmer and add in the bok choy halves and the noodles, making sure to submerge the noodles in the liquid. Place the lid on and simmer for 5 minutes or until noodles are tender.
Once noodles are tender remove the lid and add the snow peas, stirring through the soup. Simmer until the snow peas are a vibrant green.
Serve immediately topped with coriander, lime wedges and bean sprouts.
Notes
Nutrition facts are an estimate only. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. Variations
chicken - add thinly sliced chicken breast when you would normally add the tofu. You will need to simmer for longer until the chicken is cooked through before you add in the bok choy and noodles.
spicy - add extra spice by adding fresh red chilli, thinly sliced. You can also add more curry paste at the beginning if you prefer the soup extra spicy.