Strona głównaVegan recipesTHAI NOODLE AND VEGETABLE SOUP

THAI NOODLE AND VEGETABLE SOUP

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This Thai Noodle and Vegetable Soup brings all the flavor, slurpy noodles, and nourishing vegetables. The flavors come together so simply in this warming, hearty and healthy soup. Made with easily accessible ingredients and on the table in around 30 minutes, it’s a perfect go-to meal.

EASY SUBSTITUTES FOR SOME INGREDIENTS

If you don’t have lemongrass paste at home, you can go ahead and substitute extra ginger along with some lemon juice (or even use lime). Fresh ginger (grated) would be perfect in this dish. Or, you can use ground ginger powder but start with a smaller amount than the fresh ginger. For example, you can add 1/2 tsp ground ginger and add more if desired.

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I like the super firm tofu, as its texture is a bit chewier. But, you can also use extra firm or firm tofu that you’ve pressed to remove excess water. If using these, go ahead and saute the tofu for a few extra minutes to firm up the tofu.

Ingredients

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3 cups thinly sliced cabbage

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1 bell pepper thinly sliced or diced

2 medium carrots thinly sliced

2 tsp oil

1/2 to 3/4 tsp kosher salt to taste

3/4 of a 15 oz. package super firm tofu cut in cubes

3 garlic cloves minced


3 cups vegetable broth

1/2 of a 15 oz. can full fat coconut milk

2 7.5 oz. packages udon noodles*

1 tsp curry powder

1 tbsp lemongrass paste

2 tsp ginger paste or fresh ginger grated can sub around 1/2 tsp ground ginger

1.5-2 tsp fine garlic powder to taste

2 cups somewhat packed baby spinach

1-3 tsp chili garlic sauce or sambal to taste

1 lime cut into wedges

Instructions



Add cabbage, bell peppers, and oil to a large pan. Saute on medium heat for 5 minutes, stirring often.

Add salt, tofu cubes, and garlic. Cook another 3 minutes, stirring carefully to avoid breaking up the tofu.

Add vegetable broth, coconut milk, udon noodles, curry powder, lemongrass paste, ginger paste, and fine garlic powder.

Stir well, and gently simmer (uncovered) for 5 minutes. Add the baby spinach, stir to incorporate.

Once spinach has wilted, transfer to serving bowls. Squeeze fresh lime juice wedge into the soup, and top with the chili garlic sauce or sambal. Serve with extra lime wedges.

Notes

* The thick cooked noodle packages were used here. If using dry noodles, pre cook them, then add into the soup. OTHER NOTES: you may substitute hot sauce for the chili garlic sauce or sambal. You may substitute extra ginger paste and some lemon (or extra lime juice) for the lemongrass paste.


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