Thai Green Curry Noodle Soup With Tofu

Ingredients

• 14 oz Extra-firm tofu, pressed and cubed
• 8 oz Rice noodles (medium width)
• 3 tbsp Green curry paste
• 14 oz Full-fat coconut milk
• 4 cups Vegetable broth
• 1 tbsp Coconut sugar
• 2 tbsp Soy sauce or Tamari
• 1 tbsp Fresh ginger, minced
• 2 heads Baby bok choy, halved
• 2 tbsp Fresh lime juice
• 0.5 cup Fresh cilantro and Thai basil(optional)
• 2 tbsp Vegetable oil

Instructions

1. 1

   Prepare the rice noodles according to package instructions, drain, and set aside.

2. 2

   Heat 1 tablespoon of oil in a large pot and sear the tofu cubes until golden brown on all sides, then remove and set aside.

3. 3

   In the same pot, add the remaining oil and sauté the green curry paste and minced ginger for 2 minutes until fragrant.

4. 4

   Slowly whisk in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.

5. 5

   Stir in the coconut sugar and soy sauce, then add the baby bok choy and simmer for 3-4 minutes until the greens are tender.

6. 6

   Stir in the lime juice and return the cooked tofu to the pot to warm through.

7. 7

   Divide the cooked noodles into four bowls and ladle the hot curry broth and vegetables over them.

8. 8

   Garnish with fresh cilantro, Thai basil, and an extra lime wedge before serving.