Coconut Curry Noodle Soup
Springy rice noodles in a creamy yellow coconut curry broth, topped with crispy golden tofu, wilted spinach, Thai basil, and green onions.
20m prep · 30m cook · 4 servingsGluten-Free
Ingredients
- 8 oz Rice Noodles
- 7 oz Extra-firm Tofu
- 1 can (13.5 oz) Full-fat Coconut Milk
- 3 cups Vegetable Broth
- 2 tbsp Yellow Curry Paste
- 1 tbsp Gluten-free Tamari
- ½ tsp Salt
- 3 cups Baby Spinach
- 1 whole Lime
- ½ cup Fresh Thai Basil
- 1 tbsp Vegetable Oil
- 3 whole Green Onions
Instructions
Estimated nutrition (per serving)
Calories535 kcal
Protein15g
Carbs56g
Fat29g
Fiber3g
Sodium1300mg
Sugar4g