Tofu and Udon Noodles in Green Curry Soup
The use of aromatic green curry paste and springy udon noodles make this a popular soup that we have featured in several variations since December 2014. Smarts:
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Cooking tools:
- Dutch oven
- Stove
- Pot
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Ladle
- Serving bowl
Ingredients
- 6 oz Udon noodles, dried
- 16 oz Tofu, medium-firm, 1" / 2.5cm cubes
- 2 stalks Lemongrass (opt), chopped into 2" / 5cm pieces (sub lemongrass paste; 1/2 tsp = 1 stalk)
- 4 sprigs Cilantro, chopped
- 1 can Straw mushrooms, canned (14oz / 397g), drained and rinsed
- 2 Tbsp Green curry paste (sub red or yellow)
- 3/4 cup Coconut milk, light
- 4 cups Stock, any variety
- 2 1/2 Tbsp Fish sauce
- 1 Tbsp Brown sugar
- 5 oz Baby spinach
- 1/2 Limes, juice of
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