Thai Curry-Vegetable-Tofu Noodle Soup

VeggieYogi ♦ February 4, 2013 ♦ 4 Comments

Here’s a delicious, heart-warming soup that’s filled with good-for-you veggies and will fill you up. It is so thick it’s almost a stew. If you don’t like a super thick soup, simply reduce the noodles and veggies.

My husband and I often go out for Thai food, and I always feel guilty because I know their food is filled with lots of yummy and not so good for you things like coconut milk. My hope is to learn to create some of the things we love at home without the guilt-filled ingredients. So that’s what I’ve attempted to do with this soup.

This soup is adapted from Lindsay’s recipe for Red Curry Noodle Soup on The Kitchen Operas. I’ve replaced the coconut milk with almond milk, added more veggies and tofu, and upped the curry paste just a little! 🙂 I used leeks instead of shallots.

I also did some research before I made it. I had always heard and was even told in a class my doctor sent me to on reducing cholesterol, that coconut was to be avoided. It seems though that there is a lot of controversy as to whether that is true and some actually claim coconut milk is beneficial to cholesterol ratings even though it is super-high in fat. There apparently hasn’t been enough research done to know for sure. So now that I am totally confused, I am still going to use almond milk instead of coconut milk since it is definitely proven to reduce cholesterol, and I’m going to leave in the coconut oil which apparently can also improve your cholesterol levels. The result I think is a guilt-free and delicious Thai soup!

Makes approx. 9 servings

Here’s what you’ll need:
4 tbsp coconut oil
2 tbsp grated fresh ginger
2 chopped leeks
1 orange bell pepper cut into bit sized pieces
1 red bell pepper cut into bite sized pieces
1 1/2 cups grated carrot
2 lbs cubed firm tofu
2 cups cauliflower and broccoli florets
2 cups snap peas
Handful of fresh spinach
5 tbsp red curry paste
4 cups of almond milk
4 cups vegetable stock
2 cups water
2 tbsp tamari
1 12 oz package fresh rice noodles

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Heat the coconut oil, ginger and leeks in a large pot on medium low heat for 5-10 minutes.

Add the red peppers, snap peas, cauliflower, broccoli, carrots and curry paste. Mix everything together and cook on medium high heat for approx 10 minutes.

Add the almond milk, vegetable stock, water and tamari. Stir and cook on medium high until vegetables are desired tenderness.

Add the noodles and tofu and cook for a few more minutes.

Finally stir in the spinach.

Enjoy–a Thai treat without the guilt!