Green Curry Noodle Soup
Our recent green curry noodle soup was such a hit, we're bringing another variation of it with crunchy, sweet napa and earthy mushrooms. Plus, since it uses tof
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Wooden spoon
Ingredients
- 1/2 head Napa cabbage, small, sliced
- 8 oz Mushrooms, brown or cremini, sliced
- 1 Jalapenos, sliced
- 1 lb Firm tofu, sliced into rectangles
- 8 oz Noodles, udon (or other Asian noodles)
- 2 1/2 Tbsp Green curry paste, more to taste
- 1 cup Coconut milk
- 4 cups Chicken stock
- 1 1/2 Tbsp Brown sugar
- 2 Tbsp Fish sauce
- 1/2 Limes, sliced into wedges
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