This recipe is adapted from my original Thai curry noodle soup. This soup has been such a staple in my life, but I wanted to create a newer, improved version. I've added tofu as my protein here, but chicken or shrimp would be amazing as well. Eat this soup in your ovulatory or luteal phase, or whenever you want a cozy bowl of noodle soup!
Ingredients:
Makes one serving
- 2 tsp curry paste
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1/2 bok choy
- 1/8 sweet onion
- 1 tsp grated ginger
- 1/4 block tofu
- 1 c veggie broth
- 1/2 c water
- 2 tbsp coconut cream
- juice of 1/2 lime
- 1 tsp coconut sugar
- Salt
- 1 block rice noodles
Directions:
- Thinly chop bell pepper and onion. Cut the ends off the bok choy. Chop tofu.
- Heat a small pot to medium heat and add a bit of oil, then your curry paste. Give it a quick stir, then add the onions.
- Sauté the onions for 2 minutes, then add the rest of the veggies, sautéing for 3 more minutes.
- Add the veggie broth, water, coconut cream, lime juice, coconut sugar, ginger, and salt to taste. Bring to a boil, then reduce to low heat and simmer for 3 more minutes.
- Pour the soup over the rice noodles in your serving bowl and top with the tofu. Serve with lots of cilantro.
To meal prep this recipe, just double, or triple everything. Keep the noodles on the side so they don't get soggy. If you do sub tofu for chicken or shrimp, go ahead and add those to the soup instead of adding them on top. Enjoy!! 🫶