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Week of 6/3/24

Green Curry Noodle Soup with Tofu
and mushrooms / baby bok choy

Active: 30 Total: 30
Original GF Paleo Vegetarian
Green Curry Noodle Soup with Tofu

We reached way back into our archives for inspiration for this tasty noodle soup. It makes use of fast-cooking vegetables and tofu and gets a flavorful boost from a rich green curry base. A version of this meal first appeared in 2015.
Smarts: Curry pastes can vary widely in spice level. If you're unsure, try adding a smaller amount at first and increasing it as needed.

Tags
One Pot, Quick and Easy
Proteins
Tofu
Cuisines
Asian - Fusion
Save recipe
43

Ingredients

Metric
Servings:
4
Green Curry Noodle Soup with Tofu:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Onions, red - 1/2 , sliced
  • Garlic - 1 clove , chopped
  • Baby bok choy - 1 lb , chopped (sub regular bok choy or any green vegetable of your choice)
  • Mushrooms, brown or cremini - 8 oz , sliced (look for pre-sliced to save time)
  • Noodles, udon - 8 oz (sub any type of long noodle)
  • Curry paste, green - 2 Tbsp (use more or less according to your spice preference; sub red curry paste)
  • Coconut milk (14 oz / 397 g) - 1 can
  • Brown sugar - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Cilantro, fresh - 2 Tbsp , roughly chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3 cups
  • Lime juice - 2 tsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Onions / Garlic / Bok choy - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms if not pre-sliced (Can be done up to 3 days ahead)

  4. Noodles - Cook noodles according to package instructions. (Can be done up to 3 days ahead)

  5. Make curry base - Whisk together curry paste, coconut milk, brown sugar, and soy sauce. (Can be done 1 day ahead)

  6. Cilantro - Prep as directed.

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Make

  1. Heat a large pot with cooking oil over medium heat. Add onions to heated oil and saute until tender and translucent, 4 to 5 minutes.

  2. Add garlic and saute until fragrant, about 1 minute more.

  3. Stir in curry base and stock and bring to a simmer. Reduce heat and cover with a lid. Simmer gently for ~5 minutes to let the flavors come together.

  4. Remove the lid and add mushrooms and bok choy. Continue to simmer until vegetables are tender, 4 to 5 minutes.

  5. Remove from heat and stir in tofu and lime juice.

  6. Portion noodles into bowls. Ladle soup over noodles and top with cilantro. Enjoy!

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