Thai Curry Noodle Soup with Tofu

This soup is delicious, filling, healthy, and vegan! Thai curry paste, fresh aromatics, coconut milk and a touch of maple syrup for sweetness makes this broth satisfying without a need for chicken or pork. However, feel free to add it if desired. You can also use chicken Broth instead of vegetable Broth for more flavor if vegan isn't your thing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by boiling water in a kettle or pot to soak the rice noodles, cooking according to directions on the box. Once cooked, drain and set aside until ready to serve.

Step 2

Heat vegetable oil in a large soup pot. Once warm, add ginger and garlic. Stir until aromatic.

Step 3

Next, add chopped onion, green onion whites, and chopped bell peppers to the pot. Cook until the vegetables start to sweat and the onions become translucent.

Step 4

Once the vegetables are cooked, add the Thai curry paste and stir into the vegetables until coated. Then, stir in 1 can of coconut milk until the paste is distributed into the liquid.

Step 5

Add in the Vegetable Broth, maple syrup, soy sauce or tamari, and salt to taste. Bring to a simmer and add the mushrooms and tofu. You're welcome to add other vegetables here as well (I like adding Thai eggplant, halved green beans, or zucchini).

Step 6

Once the mushrooms and vegetables are cooked, you're ready to serve. Add rice noodles to the bottom of each person's bowl. Pour soup over top and sprinkle cilantro and the remaining green parts of the green onion.