Coconut Curry Noodle Soup with Tofu | Recipe Cart
Coconut curry noodle soup with tofu and spinach, ready in 30 minutes. Savory and flavorful, perfect for plant-based meals.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Spoon
- Colander
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tsp ginger paste or minced ginger
- 2 cloves minced ginger
- 1 shallot (diced)
- 3 tbsp Thai red curry paste
- 1 block extra firm tofu
- 1 can (14 ounces full-fat coconut milk)
- 3-4 cups low-sodium broth
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 2 large carrots (peeled and chopped)
- 2-3 heaping cups spinach
- 8 ounces rice noodles*
- fresh lime
- cilantro or Thai basil
- crushed peanuts
- bean sprouts
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