Spicy Tofu Coconut Curry Noodle Soup · HelloFresh Database

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Spicy Tofu Coconut Curry Noodle Soup

20 Min or Less

Quick

Spicy

Easy Prep

Spicy Tofu Coconut Curry Noodle Soup

with Carrots, Spinach & Lime

5 min

Difficulty: 1/3

Southeast Asia

This hearty Thai-inspired coconut curry soup is packed with tender carrots, leafy spinach, and sweet Thai chili sauce. Load it up with springy ramen noodles, then finish with a squeeze of fresh lime juice and a sprinkling of zingy scallion greens for a beautifully balanced, crave-worthy, and colorful meal.

Allergens

Wheat

Tree Nuts

Soy

Utensils

Medium Pot

Large Pot

Peeler

Strainer

Tags

Quick

Pork-free

Spicy

Easy Prep

High Fiber

Vegan

Ingredients

Carrots

Carrots

6 ounce

Scallions

Scallions

2 unit

Curry Powder

Curry Powder

1 tablespoon

Garlic Powder

Garlic Powder

1 teaspoon

Pho Stock Concentrate

Pho Stock Concentrate

2 unit

Veggie Stock Concentrate

Veggie Stock Concentrate

1 unit

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

1 ounce

Lime

Lime

1 unit

Ramen Noodles

Ramen Noodles

4.5 ounce

Spinach

Spinach

2.5 ounce

Coconut Milk

Coconut Milk

1 unit

Salt

Salt

Pepper

Pepper

Cooking Oil

Tofu

Tofu

1 unit

Preparation

1

Start Prep

• Bring a medium pot of water to a boil. Wash and dry produce. • Peel carrots; halve lengthwise and slice on a diagonal into 1⁄4-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

2

Start Soup

• Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt, and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Stir 1 1⁄2 cups water (3 cups for 4 servings), pho stock concentrates, veggie stock concentrate, chili sauce, and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes.

3

Finish Prep

• Meanwhile, quarter lime.

4

Cook Noodles

• Once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water for 30 seconds.

5

Finish Soup

• Stir spinach, drained noodles, coconut milk, and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. • Taste and season with salt and pepper.

6

Serve

• Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.

Nutrition per serving

760

kcal

Calories

34

g

Fat

17

g

Saturated Fat

85

g

Carbohydrate

20

g

Sugar

10

g

Dietary Fiber

30

g

Protein

0

mg

Cholesterol

1680

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth