Popular Conditions & Diets
Ingredients
13
Time
30m
Serves
2
Recipe by Fran Allen
Ingredients
13
Time
30m
Serves
2
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
Appetizer
30-Minute Meal
Snow Peas
trimmed
1 cup
Bok Choy
chopped
1 cup
Carrots
shredded
4 cups
Rice Noodles
cooked
1
Lime
cut into wedges
2
Green Onions
sliced
2 Tbsp
Chili Oil
1/4 cup
Cilantro
chopped
1
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.
2
Once gently simmering, add tofu, veggies and heat through until vegetables are tender and bright.
3
Divided cooked noodles into bowls and ladle soup over top. Top with lime wedges, green onion, chili oil and cilantro.
4
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.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
