Red Curry Noodle Soup
This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch!
Ingredients
FOR THE CAULIFLOWER TOPPING
- 1 cup cauliflower rice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon red curry paste
- 1 teaspoon olive oil
FOR THE SOUP
- 1 tablespoon sesame oil
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 5 green onions diced, whites & greens separated
- 1 yellow onion sliced
- 2 tablespoons red curry paste
- red pepper flakes to taste, optional
- 1 cup broth
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons peanut butter optional
- 1 14-ounce block firm tofu drained, pressed and cut into cubes
- 14 oz udon noodles I used fresh
- cilantro, lime wedges for serving
Instructions
- Preheat the oven to 425 degrees. Add the cauliflower ingredients to a baking sheet and toss to combine. Place in the oven and bake for 20 minutes, flipping halfway - be sure to keep an eye on it the last 5 minutes to ensure it doesn't burn.
- Meanwhile, heat the sesame oil in a pot over medium heat. Add the garlic, ginger, whites of the green onion, yellow onion, red curry paste and red pepper flakes. Mix to combine and cook for 3 minutes, or until onions begin to soften.
- Add the broth, coconut milk, soy sauce and bring to a boil. Lower heat and simmer for 5 minutes. Add the peanut butter and tofu. Stir to combine.
- Right before serving, add the noodles to the broth and gently stir to loosen and heat through.*
- To serve, add the soup to 4 bowls and top with the crispy cauliflower, remaining green onion, cilantro and lime wedges.
Video
Notes
- I used fresh udon noodles, so they only take a minute to cook. If you don't plan on eating this all in one sitting, I would cook the noodles separately so they don't overcook in the broth.
- FOR LEFTOVERS: You can always add more broth to the leftovers if needed.
Nutrition
Calories: 364kcal | Carbohydrates: 41g | Protein: 19g | Fat: 15g