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Curry Noodle Soup

by Rachel Gaewski • from the video One-Pot Vegan Dinners

Inspired by ohmyveggies.com

Ingredients

for 6 servings

  • 2 tablespoons
    refined coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon
    ginger, minced
  • 2 ½ tablespoons
    red curry paste
  • 15 oz
    coconut milk, 1 can (440 mL)
  • 3 cups
    vegetable broth (720 mL)
  • 1 tablespoon
    agave
  • 8 oz
    rice noodle (225 g)
  • 7 oz
    tofu, cubed (200 g)
  • 2 cups
    broccoli floret (365 g)
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon
    lime juice
  • salt, to taste
  • fresh cilantro, to serve

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Preparation

Under 30 min

  1. In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
  2. Add the red curry paste and cook another 2-3 minutes.
  3. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
  4. Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
  5. Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
  6. Stir in the lime juice and add salt to taste.
  7. Garnish with cilantro and serve immediately.
  8. Enjoy!
 

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