Spicy Rice Noodle Soup

Name: Spicy Rice Noodle Soup
Cook time: 30 min
Yield: 2 servings
Ingredients: Vegetable Stock; Ginger; Red Curry Paste; Coconut Cream; Extra Firm Tofu; Snow Peas; Bok Choy; Carrots; Rice Noodles; Lime; Green Onions; Chili Oil; Cilantro

Recipe by Fran Allen

Ingredients

Time

30m

Serves

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.

Appetizer

30-Minute Meal

Ingredients

1 litre

Vegetable Stock

1 Tbsp

Ginger

grated

3 Tbsp

Red Curry Paste

1/2 cup

Coconut Cream

175 g

Extra Firm Tofu

(1/2 block)

1 cup

Snow Peas

trimmed

1 cup

Bok Choy

chopped

1 cup

Carrots

shredded

4 cups

Rice Noodles

cooked

Lime

cut into wedges

Green Onions

sliced

2 Tbsp

Chili Oil

1/4 cup

Cilantro

chopped

Instructions

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.