A tasty Thai curry noodle soup with tofu, colorful vegetables, and a base of rich coconut milk. Great for a cozy meal that fills you up.
Ingredients: 200g rice noodles. 1 can 400ml coconut milk. 3 cups vegetable broth. 2 tbsp red curry paste. 1 tbsp soy sauce. 1 tbsp brown sugar. 1 cup sliced mushrooms. 1 cup sliced bell peppers. 1 cup chopped bok choy. 200g tofu, cubed. Fresh cilantro for garnish. Lime wedges for serving.
Instructions: As directed on the package, cook the rice noodles. Once they are done, drain them and set them aside. Put coconut milk, vegetable broth, red curry paste, soy sauce, and brown sugar in a large pot. Over medium-low heat, bring to a boil. Bok choy, tofu, mushrooms, and bell pepper should all be added to the pot. Simmer for 10 to 15 minutes, or until the tofu is hot and the vegetables are soft. Spoon cooked rice noodles into bowls to serve. In each bowl, pour the hot soup over the noodles. Serve with lime wedges on the side and fresh cilantro on top.
Prep Time: 15 minutes
Cook Time: 20 minutes
mount mitchell
