Thai Curry Noodle Vegetable Soup
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. package udon noodles (thick cooked variety)
- 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 baby spinach
- 1-3 tsp chili garlic sauce or sambal, to taste
- 1 lime, cut into wedges
Preparation
Heat oil in a large pot over medium heat
Add minced garlic, ginger paste, and lemongrass paste; sauté for 1-2 minutes until fragrant
Add sliced cabbage, bell pepper, and carrots; cook for 5-7 minutes until vegetables soften
Stir in curry powder, kosher salt, garlic powder, and chili garlic sauce to taste; cook for 1 minute
Pour in vegetable broth and coconut milk; bring to a simmer
Add cubed tofu and udon noodles; simmer for 5-10 minutes until noodles are heated through
Stir in baby spinach and cook until wilted, about 1-2 minutes
Remove from heat and serve with lime wedges
