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
Prep
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Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
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Tofu / Lemongrass / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
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Mushrooms - Drain and rinse.
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Make
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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.
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Add in mushrooms and tofu. Cook until both are warmed up, ~5 minutes.
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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.
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Divide noodles and soup into bowls (discard lemongrass stalks). Top with cilantro. Enjoy piping hot!
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