Description
A comforting bowl of Vegetable Noodle Soup made with coconut milk, tofu, bok choy, and warming spices — perfect for cozy nights.
Ingredients
Scale
- 1 yellow onion (medium, diced)
- 3 cloves garlic (minced)
- 1 sweet potato (diced)
- 1 inch fresh ginger (peeled and chopped)
- 5 cups vegetable broth
- 1 1/2 cups full-fat coconut milk
- 10 oz rice noodles (flat, pad-thai style)
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1 tsp salt
- 1 cup baby boy choy (diced)
- 375 gram extra firm tofu (1 block, cubed)
- 1 red chilli pepper (diced)
- 1 cup cilantro leaves (chopped)
- 1 lime (quartered)
Instructions
- To a large pot, add the onion, garlic, sweet potato and 1 to 2 tablespoons of water. Sauté until softened, approximately 5 minutes.
- Stir in the ginger, turmeric, cumin, curry powder and salt. Coat the vegetables and toast the spices until fragrant, approximately 5 minutes. Pour in the vegetable broth and coconut milk. Bring to a boil, and then simmer for 15 minutes, until the sweet potato is cooked through.
- Add the rice noodles and cook until tender, approximately 4 minutes. If you’re meal prepping, cook the noodles separately according to package directions. Serve in bowls with desired toppings.
Notes
Serve hot with a squeeze of lime and fresh cilantro for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 576.3 kcal
- Sugar: 8.5g
- Sodium: 2030.5mg
- Fat: 20.6g
- Saturated Fat: 12g
- Unsaturated Fat: 8.6g
- Trans Fat: 0g
- Carbohydrates: 86.5g
- Fiber: 5g
- Protein: 13.6g
- Cholesterol: 0mg
