Spicy Rice Noodle Soup
Recipe by Fran Allen
This soup is an easy, comforting and light meal made with a few of my favourite kitchen shortcuts. With warming broth, tofu and mixed vegetables this dish comes together in minutes and warms you up from the inside out.
In a heavy bottomed pot on medium heat add your stock, ginger, curry paste and coconut cream. Stir until dissolved and set to a low simmer.
Once gently simmering, add tofu, veggies and heat through until vegetables are tender and bright.
Divided cooked noodles into bowls and ladle soup over top. Top with lime wedges, green onion, chili oil and cilantro.
Substitutions: To make this dish without soy, omit the tofu and substitute for 1 cup cooked chicken shredded. Feel free to add additional vegetables like celery, greens or whatever suits your fancy. Make sure to chop vegetables around the same size so they cook evenly. Feel free to substitute rice noodles for zucchini noodles. Simply add to the simmering broth 1 minute before serving to cook through.
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