Coconut Thai Green Curry Noodle Soup

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Tofu

  Raw, firm, prepared with calcium sulfate

  13 ³⁄₁₆ oz or 374g

• Salt

  Table

  ¼ tsp or 2g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  4 cup or 904g

• Vegetable Broth

  From bouillons. Low sodium

  100g

• Water

  Plain, clean water

  2 cup or 473g

• Spinach

  Raw

  1 cup or 30g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

• Crispy brown rice

  Cereal ready-to-eat

  6 ⁵⁄₁₆ oz or 179g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Garlic

  Raw

  4 clove or 12g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Curry paste

  3 tbsp or 45g

• Lemongrass

  Freshdirect

  100g

• Ginger

  Spices, ground

  100g

• Peas

  Edible-podded, raw

  5 ½ cup, whole or 347g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. To make the tofu, add the oil to a large pan on medium-high heat. When hot, add the tofu cubes and sprinkle over top the salt. The salt helps to draw the water out of the tofu and helps it cook faster. Try not to disturb the tofu too much, only toss every 1 - 2 minutes, until golden on all sides, about 7 - 10 minutes.
2. To make the green broth, add the coconut milk, bouillon cube, water, spinach, and basil to a blender. Blend on high until smooth.
3. To a large bowl, add the brown rice noodles and pour boiling water over top to submerge. Drain after 2 minutes, once the noodles are al dente. Note: refer to package instructions as you may need to cook your noodles differently. Once drained, rinse under warm water to remove the out layer of starch that makes the noodles stick together. Divide the noodles over your bowls.
4. Once the tofu is golden and crispy on all sides, transfer to a bowl and set aside.
5. Return the same pan to heat and add the oil. When hot, add the garlic and shallots and cook until lightly golden, about 3 minutes.
6. Add the curry paste, lemongrass, kaffir leaves, and ginger. Sauté for a minute.
7. Add the bell pepper, and cook for an extra 3 minutes.
8. Add the snow peas and cook for only 30 seconds, before transferring the green blended broth to the pan. Allow this to come to a gentle simmer, and then remove from the heat once heated through.
9. Remove the lemongrass and kaffir leaves before serving.
10. Finally, squeeze in the lime juice, stir, and then ladle the broth over top of the noodles.
11. Add the tofu to the top of the bowl, and add any desired garnishes. Enjoy!
12. Recipe by: Pick Up Limes (source: https://www.pickuplimes.com/recipe/coconut-thai-green-curry-noodle-soup-377)

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