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Thai Red Curry Soup

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  • Author: Well Vegan
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 12 oz. chow mein noodles or spaghetti (I used buckwheat soba noodles)
  • 1 1/2 tbsp. red curry paste
  • 2 14-oz. cans coconut milk
  • 1/2 cup faux chicken broth
  • 2 tsp. grated ginger
  • kosher salt
  • 4 oz. sugar snap peas, cut in half
  • 4 oz. shiitake mushrooms, sliced
  • 1 package firm tofu
  • 1 cup fresh cilantro leaves

Instructions

  1. Cook the noodles according to the package directions.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and 1/2 tsp. salt. Bring to a boil.
  3. Add the peas, mushrooms, and tofu. Lower the heat and simmer until the vegetables are tender, about 4 minutes.
  4. Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.


Nutrition

  • Serving Size: 4
  • Calories: 685
  • Sugar: 5
  • Sodium: 367
  • Fat: 40
  • Carbohydrates: 76
  • Fiber: 6
  • Protein: 28
  • Cholesterol: 0