The strong flavors of red curry paste, coconut milk, and aromatic vegetables come together in this Thai-style soup. The dish is made more interesting with sweet potato noodles, which also make it filling and healthy. It's a great choice for a cozy dinner on a cold night.
Ingredients:
- 1 block extra firm tofu, cubed
- 2 tablespoons red curry paste
- 1 can 14 oz coconut milk
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 cups sweet potato noodles
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 cup sliced mushrooms
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Fresh cilantro and lime wedges, for garnish
Instructions:
Set some oil on medium heat in a big pot
Put in the cubed tofu and cook it all the way through until it turns golden brown
After you add the red curry paste, cook for one more minute
Add the soy sauce, maple syrup, coconut milk, and vegetable broth
Mix things together well
Let it cook for 10 minutes after you bring the mix to a simmer
Put in the mushrooms, red bell pepper, snap peas, and sweet potato noodles
Keep cooking on low heat for another 5 to 7 minutes, or until the sweet potato noodles are soft
Add the lime juice and season with salt and pepper to taste
Add fresh cilantro and lime wedges on top and serve hot
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