Tofu and Udon Noodles in Green Curry Soup
baby spinach and straw mushrooms
The use of aromatic green curry paste and springy udon noodles make this a popular soup that we have featured in several variations since December 2014.
Smarts: Using canned mushrooms and pre-washed baby spinach means no-prep veggies.
Ingredients
- Udon noodles, dried - 6 oz
- Tofu, medium-firm - 16 oz, 1" / 2.5cm cubes
- Lemongrass (opt) - 2 stalks, chopped into 2" / 5cm pieces (sub lemongrass paste; 1/2 tsp = 1 stalk)
- Cilantro - 4 sprigs, chopped
- Straw mushrooms, canned (14oz / 397g) - 1 can, drained and rinsed
- Green curry paste - 2 Tbsp (sub red or yellow)
- Coconut milk, light - 3/4 cup
- Stock, any variety - 4 cups
- Fish sauce - 2 1/2 Tbsp
- Brown sugar - 1 Tbsp
- Baby spinach - 5 oz
- Limes - 1/2, juice of
Nutrition Facts
Prep
- Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
- Tofu / Lemongrass / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
- Mushrooms - Drain and rinse.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven over medium-high heat. Add curry paste, coconut milk, stock, lemongrass, fish sauce and brown sugar. Cover, and bring to a boil.
- Add in mushrooms and tofu. Cook until both are warmed up, ~5 minutes.
- Remove soup from heat and fold in spinach leaves. Finish with lime juice. Season soup to taste with more fish sauce, sweetener or lime juice.
- Divide noodles and soup into bowls (discard lemongrass stalks). Top with cilantro. Enjoy piping hot!
Nutrition Facts
Reviews
Ratings
55 reviews
Used bella mushrooms instead of canned straw mushrooms. Used the whole can of coconut milk and reduced the amount of stock to keep the total liquid the same. This is fast and a fav at our house. Also qualifies as vegan.
0 HelpfulPerfect on a cold, rainy day. I doubled the green curry paste because mine wasn't terribly potent.
0 HelpfulI used buckwheat soba noodles and cooked them in the broth. This made the broth thicker and less like soup, but really gave the noodles flavor! I also couldn't find the button mushrooms so I bought shitake and oyster and sauteed those instead and put those in the soup- much better flavor!
0 HelpfulUsed Spaetzle and Mu-err mushrooms because...well, that's what the german grocery store had. This was AWESOME. Loved the flavor of the broth.
0 HelpfulNot terrible, not great. added half pound mini portobellas, still lacking. needs more veggie, maybe more meat, maybe more coconut milk
0 Helpful