Thai Inspired 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 or grated ginger, and lemongrass paste; sauté until fragrant, about 1-2 minutes
Add cabbage, bell pepper, carrots, and tofu cubes; cook for 3-5 minutes, stirring occasionally
Stir in curry powder, garlic powder, salt, vegetable broth, and coconut milk; bring to a simmer
Simmer for 10-15 minutes until vegetables are tender
Add udon noodles and baby spinach; cook for another 2-3 minutes until noodles are heated through and spinach wilts
Stir in chili garlic sauce or sambal to taste
Remove from heat and serve with lime wedges
