Oh My Veggies · by Lisa★ 4.7 (26)
One-Pot Curry Noodles
NUTRITION · PER SERVING25M COOK
CAL 33%·PRO 42%
CARBS 80G48% OF CAL
5G FIBER12G SUGAR64G OTHER
FAT 30G41% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles and tofu simmered in a spicy red curry coconut broth with carrots and fresh cilantro. This one-pot meal comes together in under 30 minutes with bright, heat-forward Thai flavors.
mainthaisoupcurrytofudairy freegluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 1/2 tablespoons olive oil
- 1 tablespoon ginger (sliced )
- 3 garlic cloves (minced)
- 2 tablespoons Thai red curry paste
- 5 cups vegetable broth
- 3/4 cup full-fat coconut milk
- 1 tablespoon honey ((or agave for vegan version))
- 1 teaspoon salt (,depending on your taste)
- 14 ounce container extra-firm tofu (drained and cubed)
- 8 ounces rice noodles
- 2 large carrots (peeled and julienned)
- 1 1/2 tablespoons lime juice (optional)
- cilantro sliced
- bird's eye chili (or Thai chili)
- black sesame seeds (chopped )
- scallions
At a glance
PER SERVING · TIME 25M
CAL 33%·PRO 42%
CARBS 80G48% OF CAL
5G FIBER12G SUGAR64G OTHER
FAT 30G41% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2220mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 505mg
- Calcium
- 420mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.