Coconut Thai Curry Noodle Soup (High Protein)
Nothing can beat a comforting bowl of Coconut Thai Curry Noodle Soup on a snowy day. This soup combines aromatics, plenty of nutrient-rich veggies, protein-packed tofu, rice noodles, and red Thai curry paste for a spicy kick. The coconut milk adds a rich and creamy texture, while the lime juice brings a refreshing twist. It is easy to cook and is bursting with sweet, savory, and spicy flavors and essential nutrients. This is a great 30-minute one-pot soup to enjoy on a chilly winter day.
Ingredients
- 1 bunch green onions
- 1 carrot
- 1 red bell pepper
- 5 cloves garlic
- 1 inch cube ginger
- 4 tbsp red thai curry paste
- 11 cups water
- 2 tbsp vegetable broth paste or 2 bouillon cubes
- ¾ cup full fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1.5 blocks extra firm tofu
- 1 bunch bok choy
- 1 cup snap peas
- 1 can water chestnuts 1 cup
- 200 g rice noodles
- Juice of 1-2 limes
- Cilantro for topping
Instructions
- Slice and sauté your green onions, garlic, and ginger for 2 minutes.
- Slice your carrots and bell pepper into sticks and sauté for 5 minutes.
- Add in your curry paste and stir to mix.
- Next, add in your water, veggie broth, coconut milk, soy sauce, and maple syrup. Bring to a simmer and cook for 5-10 minutes.
- In the meantime, cook your noodles in a separate pot according to package directions.
- Once the noodles are cooked, add them in along with your roughly chopped Bok choy, cubed tofu, snap peas and water chestnuts.
- Add in the juice of 1-2 limes to taste and season to taste.
- Top with cilantro, green onions, and a wedge of lime, and enjoy!
Nutrition
Serving: 1gCalories: 396kcalCarbohydrates: 42.5gProtein: 25gFat: 17.7gSaturated Fat: 8.1gPolyunsaturated Fat: 4.9gMonounsaturated Fat: 2.32gCholesterol: 5mgSodium: 2170.2mgPotassium: 1078.7mgFiber: 7.6gSugar: 11.9gVitamin A: 636.25IUVitamin C: 173.4mgCalcium: 777.9mgIron: 6.6mg
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