Red Curry Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai coconut curry noodle soup with pan-fried tofu, vegetables, and rice noodles in a spicy broth. Slurpable and satisfying, ready in 30 minutes. A complete meal on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 ounces rice noodle vermicelli
- 2 tablespoons peanut oil, (divided)
- 7 ounces super firm tofu, (cut into 1/2 inch cubes)
- 1/2 medium onion, (sliced into half rings)
- 1 small red bell pepper, (roughly diced)
- 3 tablespoons red curry paste, (plus more to taste (up to 6 tablespoons))
- 2 cups vegetable broth, (plus up to 1 additional cup)
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 small broccoli crown, (broken into florets)
- 1 tablespoon lime juice
- Salt, (to taste)
- Fresh basil, cilantro, and/or scallions, (for serving)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 1308mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 770mg
- Calcium
- 133mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.