Spicy Tofu Coconut Curry Noodle Soup
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Spicy Tofu Coconut Curry Noodle Soup

Spicy Tofu Coconut Curry Noodle Soup

with Carrots, Spinach & Lime

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.

Tags:
Vegan
Spicy
Quick
Easy Prep
Allergens:
Wheat
Tree Nuts
Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

2 unit

Scallions

1 tablespoon

Curry Powder

1 teaspoon

Garlic Powder

2 unit

Pho Stock Concentrate

1 unit

Veggie Stock Concentrate

1 ounce

Sweet Thai Chili Sauce

1 unit

Lime

4.5 ounce

Ramen Noodles

(Contains Wheat)

2.5 ounce

Spinach

1 unit

Coconut Milk

(Contains Tree Nuts)

1 unit

Tofu

(Contains Soy)

Not included in your delivery

Salt

Pepper

Cooking Oil

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Nutrition Values

/ per serving
Calories830 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate102 g
Sugar30 g
Dietary Fiber14 g
Protein31 g
Cholesterol0 mg
Sodium1840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Peeler
Medium Pot

Instructions

Start Prep
1

• 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.

Open and drain tofu; press out excess water with paper towels. Cut into 3⁄4-inch cubes. Open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add tofu or chicken; using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir, then continue to cook, stirring occasionally, until tofu is browned all over, 3-4 minutes, or until chicken is cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

Start Soup
2

• 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 11⁄2 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.

Use pot used for tofu or chicken here.

Finish Prep
3

• Meanwhile, quarter lime.

Cook Noodles
4

• 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.

Finish Soup
5

• 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.

Stir tofu or chicken into pot with soup along with spinach.

Serve
6

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

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