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.
- 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
- Vegetable broth - 4 cups
- Brown sugar - 1 1/2 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Limes - 1/2 , sliced into wedges
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)
Tofu - Slice into 1/2” (or 1.25 cm) thick rectangles. (Can be done up 1 day ahead)
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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Heat a large pot over medium-high heat.
Whisk together green curry paste and coconut milk. Once combined, add in vegetable broth, brown sugar, and soy sauce. Cover and bring to a boil.
Add in mushrooms and napa cabbage and simmer for ~5 minutes (neither take long to cook).
Remove from heat and add in tofu.
Slice lime into wedges.
Portion noodles into bowls. Ladle soup over noodles. Serve with sliced jalapenos and lime wedges.