Green Curry Noodle Soup
with tofu and broccoli
Finish up our coconut milk from earlier this week in this comforting green curry noodle soup. Filled with tender tofu and crunchy broccoli, carrots and sprouts, this is a winning weeknight combination. If you can't find rice noodles and just find them tough to work with, sub any type of noodle.
Ingredients
- Carrots - 1/2 lb , peeled and sliced thinly
- Broccoli - 1 lb , chopped
- Noodles, flat rice - 8 oz ((sub any Asian noodle or fettucine))
- Baby corn - 5 oz
- Tofu, firm - 1 lb
- Oil, cooking - 1 1/2 Tbsp
- Brown sugar - 1 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Green curry paste - 2 Tbsp
- Coconut milk - 1 cup
- Broth, vegetable - 4 cups
- Mung bean sprouts - 4 oz
- Limes - 1/2 , sliced into wedges
Prep
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Carrots / Broccoli - Prep as directed. Store separately. (Can be done up to 4 days ahead)
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Noodles - Prep noodles according to package instructions.
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Baby corn - Drain and rinse.
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Tofu - Chop into 1/2” thick cubes.
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Make
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Heat a wok over medium-high heat. Add oil and then carrots to heated oil. Saute for ~2 minutes and then add broccoli and saute for another 2 minutes.
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Add brown sugar and soy sauce, plus curry paste, coconut milk and vegetable broth. Bring to a boil and then add baby corn, mung bean sprouts and tofu to broth. Remove from heat.
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Divide noodles into bowls. Then ladle broth over noodles. Serve with lime wedges!
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