Tofu Noodle Soup


Total time: 20m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 342 Kcal, 7g Protein, 38g Carbohydrates, 16g Fat


Ingredients

  • 1 tbsp. coconut oil oder Erdnussöl
  • 1 shallot, cut into thin rings
  • 1 garlic cloves, finely chopped
  • 2 stick lemongrass, core of the vegetable finely chopped
  • 2 kaffir lime leaves
  • 2 tbsp. red curry paste
  • 1 litre vegetable bouillon
  • 2.5 dl coconut milk
  • 3 tbsp. soya sauce
  • 220 g tofu
  • 125 g wide rice noodles, nach Angabe auf der Verpackung zubereitet
  • 200 g carrots, cut into strips
  • 100 g Mungo bean sprouts
  • 1 red chili entkernt, in feinen Ringen
  • 0.5 bunch Thai basil, broken into pieces
  • 1 lime, cut into segments

View these products

  • Öl in einer Pfanne erwärmen. Schalotte und alle Zutaten bis und mit Currypaste andämpfen.
  • Bouillon und Kokosmilch dazugiessen, aufkochen. Sojasauce, Tofu und Rüebli beigeben, ca. 3 Min. kochen, vorbereitete Nudeln beigeben. In Suppenschalen verteilen, Sprossen, Chili und Basilikum darauf verteilen, Limette dazu servieren. Tipp: für eine vegane Suppe, die Coop Naturaplan Rote Currypaste verwenden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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