Green Curry Noodle Soup
with tofu, napa, and mushrooms
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 tofu, it's also a budget meal!
Smarts: Boiling the napa and mushrooms in the soup deepens the flavor of the final broth.
Ingredients
- Napa cabbage, small - 1/2 head , sliced
- Mushrooms, brown or cremini - 8 oz , sliced
- Jalapenos - 1 , sliced
- Firm tofu - 1 lb , sliced into rectangles
- Noodles, udon (or other Asian noodles) - 8 oz
- Green curry paste - 2 1/2 Tbsp , more to taste
- Coconut milk - 1 cup
- Chicken stock - 4 cups
- Brown sugar - 1 1/2 Tbsp
- Fish sauce - 2 Tbsp
- Limes - 1/2 , sliced into wedges
Prep
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Napa cabbage / Mushrooms / Jalapenos - Prep as directed. For napa, if making Wednesday’s dinner, double and slice both days’ portions. (Can be done up to 3 days ahead)
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Tofu - Slice into 1/2” (or 1.25 cm) thick rectangles. (Can be done up 1 day ahead)
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Noodles - If making tomorrow’s dinner, double the noodle amounts. Cook according to package instructions. (Can be done up to 3 days ahead)
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Make
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Heat a large pot over medium-high heat.
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Whisk together green curry paste and coconut milk. Once combined, add in chicken stock, brown sugar, and fish sauce. Cover and bring to a boil.
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Add in mushrooms and napa cabbage and simmer for ~5 minutes (neither take long to cook).
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Remove from heat and add in tofu.
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Slice lime into wedges.
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Portion noodles into bowls. Ladle soup over noodles. Serve with sliced jalapenos and lime wedges.
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If making tomorrow’s meal, season and tenderize your steak to create deeper flavors.
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