This week’s recipe is Curry Noodle Soup. The recipe is from Tasty can be found on their website, at https://tasty.co/recipe/curry-noodle-soup
CURRY NOODLE SOUP
With the cold weather, I think it’s safe to say that it is soup season! This delicious soup is a take off of a Thai recipe so it will be sweet and spicy, the best of both worlds. And the best thing is that this soup only takes about 30 minutes!
The recipe itself calls for tofu, but many people have left comments on the page saying that they decided to use chicken breasts instead and it turned out just as awesome. Feel free to add siracha to add a little more heat to the soup. Enjoy!
2 tablespoons coconut oil (any oil can be used for pot but coconut will make it sweeter for the full curry experience)
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoon red curry paste
15oz can of coconut milk
3 cups vegetable broth
1 tablespoon agave (although this can be omitted from the recipe if you do not have any on hand
8oz rice noodle
7 oz tofu, cubed. (or chicken breasts, cut into chunks)
2 cups broccoli floret
1 red bell pepper, sliced
1 tablespoon lime juice
1) Using a large pot, melt the coconut oil on medium heat. When the oil is melted, add the garlic and ginger. Continue to cook for 2-3 minutes.
2) Add the curry paste, stir into the garlic and ginger. Cook for another 2-3 minutes
3) Add the coconut milk and stir until curry paste is dissolved. Add the vegetable broth and bring mixture to a boil
4) Once the mixture is boiling, add the agave and rice noodles (rice noodles cook very quickly, so continue to stir often!) and cook for about 2 minutes
50 Add the tofu, broccoli, and bell pepper, stir to make sure everything will be evenly cooked. Cook for about 3-5 minutes, check to make sure that the broccoli is tendered and softened.
6) Stir in lime juice
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