Recipe

When I’m Looking For A Nutritious And Hearty Meal, Noodle


When I’m looking for a nutritious and hearty meal, noodle soup always comes to mind! Today, I’m sharing a favorite recipe of mine: tofu red curry noodle soup! This vegan meal is so flavorful, and depending on your mood you can put as many noodles as you want, so you always meet your macros 😍
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Ingredients:
🍜 1 serving noodles of your choice, I use flat noodles that look similar to fetuccine
🍜 85 g tofu, 1 inch cubes
🍜 1/2 bell pepper (I used yellow!) julienned
🍜 2 baby bok choy either whole or separated
🍜 a handful of broccoli florets
🍜 1 carrot sliced
🍜 1/2 inch piece of ginger sliced thin
🍜 2 T Thai red curry paste (I use Maesri) (adjust for 🌶)
🍜 1/3 cup coconut milk
🍜 water as needed – start with 1-2 cups
🍜 pinch of salt, pinch of sugar
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Instructions:
1. Prepare noodles with a pinch of salt. Once they’re done, remove from water and set aside.
2. Boil your vegetables and tofu with a pinch of salt and a pinch of sugar in just enough water to cover them. Add more water if things start to dry out. I like to boil all the veggies together and remove them with a slotted spoon as they finish cooking as they all have different cook times. Separate the individual veggies and tofu when you remove them, but don’t drain the water from the pot! The water will provide flavor to the broth.
3. Add curry paste, ginger, and coconut milk to the broth. Add about 1/4 cup water. Whisk together, bring to a boil, and allow it to boil for 2-3 minutes. Add additional water if you prefer a thinner broth.
4. Arrange the noodles, tofu, and veggies in your soup bowl before pouring the broth on top. In this picture, the noodles are on the bottom below the veggies.
5. Garnish with sesame seeds and cilantro, then enjoy! 🍜
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