Thai Curry Noodle and Vegetable Soup

Name: Thai Curry Noodle and Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups thinly sliced cabbage; 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)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

curry noodles soup

Instructions

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Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

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