Equipment
- Cutting Board
- Knife
- Pot
Adjust Servings
Ingredients
- 2-3 Tbsp garlic chopped
- 1 inch ginger sliced
- 1 lemongrass 1 stick smash and cut into 4 pieces
- ½ cup carrots chopped
- 1/2 tsp paprika
- 1 cup broccoli
- 1 cup bell Pepper bite sized
- 1/2 cup zucchini halve moons
- 3 tbsp coconut oil
- 2-3 teaspoons red curry paste
- 3 cups vegetable broth
- 4 cups coconut milk
- 2 cups soba noodles
- 2 cups tofu cubed into 1 inch pieces
- 1 Tbsp soy sauce to taste
Flour mixture
- 1 cup flour
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Optional Ingredients
- cilantro garnish
- limes garnish
- mushrooms added to soup
- mung beans sprouts garnish
- mint garnish
- peanuts garnish
Instructions
- Prep all veggies and herbs and spices.
- Heat oil in a pot. Add garlic, ginger, lemongrass, and curry paste(more or less depending on spiciness level you like) sauté for 2-3 minutes.
- Mix in the vegetable stock and deglaze with it. Add coconut milk and soy sauce then bring to a boil.
- Add broccoli, peppers, mushrooms, and zucchini to pot. Lower heat and simmer until vegetables are soft.
- Prepare the noodles according to the instructions on the package.
- Coat the tofu in flour mixture and fry with a little oil in a pan until brown on all sides.
- When the noodles and tofu are done remove lemongrass sticks from pot. Portion out noodles into bowls and pour soup over.
- Top with tofu and serve soup with mung beans, peanuts, mint, cilantro, and lime wedges.
Nutrition
Sodium: 2534mg | Calcium: 287mg | Vitamin C: 77mg | Vitamin A: 5056IU | Sugar: 6g | Fiber: 5g | Potassium: 1168mg | Calories: 1213kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 5g | Saturated Fat: 53g | Fat: 66g | Protein: 38g | Carbohydrates: 134g | Iron: 15mg
