Thai Green Curry Noodle Soup With Tofu
A fragrant, creamy coconut broth infused with green curry aromatics, served over rice noodles with crispy tofu and fresh vegetables.
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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
- 1/2 cup Fresh cilantro and Thai basil(optional)
- 2 tbsp Vegetable oil
Instructions
- 1
Prepare the rice noodles according to package instructions, drain, and set aside.
- 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
In the same pot, add the remaining oil and sauté the green curry paste and minced ginger for 2 minutes until fragrant.
- 4
Slowly whisk in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- 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
Stir in the lime juice and return the cooked tofu to the pot to warm through.
- 7
Divide the cooked noodles into four bowls and ladle the hot curry broth and vegetables over them.
- 8
Garnish with fresh cilantro, Thai basil, and an extra lime wedge before serving.
Nutrition per Serving
485
Calories
16g
Protein
52g
Carbs
26g
Fat
4g
Fiber
7g
Sugar
890mg
Sodium
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