Thai coconut shrimp noodle soup
Ingredients
- 4 oz rice noodles approximately 115 grams
- 1 tbsp oil
- 1 lb tofu approximately 450 grams
- 14 oz coconut milk
- 2 tbsp Thai green curry paste
- 2 tsp fish sauce optional
- 2 tbsp brown sugar optional
- 32 oz low sodium organic vegetable/chicken broth approximately 1 liter
- 1 lb shrimp/chicken optional
- 1 cup sliced bok choy
- 1 red bell pepper sliced
- 1/2 cup chopped spring/green onions
- 2 red chilies sliced
- 1 cup bean sprouts
Instructions
- Cook the rice noodles according to package instructions, refresh in running water and set aside.
- Heat oil in a large pan and sear the tofu. Transfer to a plate lined with tissue paper and set aside.
- To the same oil add coconut milk, Thai green curry paste, fish oil, brown sugar, and broth and bring to a boil.
- Add shrimps, fried tofu, and all the veggies. Let cook for 2-3 minutes.
- Add cooked rice noodles and bean sprouts and turn off heat.
- Check for seasonings. Serve hot.