Curry Noodle Soup
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!
Recipe from tasty.co
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Ingredients (14)
- •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