dairy freegluten freeveganvegetariandinnerlunchasiansoup

Curry Noodle Soup

Name: Curry Noodle Soup
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tablespoons refined coconut oil; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger; 2 ½ tablespoons red curry paste; 15 oz coconut milk; 3 cups vegetable broth; 1 tablespoon agave; 8 oz rice noodles; 7 oz tofu, cubed; 2 cups broccoli florets; 1 red bell pepper, thinly sliced; 1 tablespoon lime juice; kosher salt, to taste; chopped fresh cilantro, for garnish

By Tasty25 min6 servings

This deliciously fragrant soup is a perfect blend of savory flavors. Tender noodles and vegetables are simmered in a fragrant curry broth, resulting in a comforting and satisfying meal that's perfect for any occasion.

Instructions

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 for another 2-3 minutes, until aromatic and the garlic and ginger are well-coated.
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 season with salt to taste.
7
Garnish with cilantro and serve immediately.
8
Enjoy!