* 1 bunch green onions * 1 carrot * 1 red bell pepper * 5 cloves garlic * 1 inch cube ginger * 4 tbsp red Thai curry paste * 11 cups water * 2 tbsp vegetable broth paste or 2 bouillon cubes * ¾ cup full fat coconut milk * 2 tbsp soy sauce * 1 tbsp maple syrup * 1.5 blocks extra firm tofu * 1 bunch bok choy * 1 cup snap peas * 1 can water chestnuts 1 cup * 200 g rice noodles * Juice of 1-2 limes * Cilantro for topping
###Instructions
1. Slice and sauté your green onions, garlic, and ginger for 2 minutes. 1. Slice your carrots and bell pepper into sticks and sauté for 5 minutes. 1. Add in your curry paste and stir to mix. 1. Next, add in your water, veggie broth, coconut milk, soy sauce, and maple syrup. Bring to a simmer and cook for 5-10 minutes. 1. In the meantime, cook your noodles in a separate pot according to package directions. 1. Once the noodles are cooked, add them in along with your roughly chopped Bok choy, cubed tofu, snap peas and water chestnuts. 1. Add in the juice of 1-2 limes to taste and season to taste. 1. Top with cilantro, green onions, and a wedge of lime, and enjoy!
6 Comments
###Ingredients
* 1 bunch green onions
* 1 carrot
* 1 red bell pepper
* 5 cloves garlic
* 1 inch cube ginger
* 4 tbsp red Thai curry paste
* 11 cups water
* 2 tbsp vegetable broth paste or 2 bouillon cubes
* ¾ cup full fat coconut milk
* 2 tbsp soy sauce
* 1 tbsp maple syrup
* 1.5 blocks extra firm tofu
* 1 bunch bok choy
* 1 cup snap peas
* 1 can water chestnuts 1 cup
* 200 g rice noodles
* Juice of 1-2 limes
* Cilantro for topping
###Instructions
1. Slice and sauté your green onions, garlic, and ginger for 2 minutes.
1. Slice your carrots and bell pepper into sticks and sauté for 5 minutes.
1. Add in your curry paste and stir to mix.
1. Next, add in your water, veggie broth, coconut milk, soy sauce, and maple syrup. Bring to a simmer and cook for 5-10 minutes.
1. In the meantime, cook your noodles in a separate pot according to package directions.
1. Once the noodles are cooked, add them in along with your roughly chopped Bok choy, cubed tofu, snap peas and water chestnuts.
1. Add in the juice of 1-2 limes to taste and season to taste.
1. Top with cilantro, green onions, and a wedge of lime, and enjoy!
[Source](https://thatveganbabe.com/thai-curry-noodle-soup/)
There is zero chance that pot has 100g of protein. Also maple syrup is an insane move
How long does this last in the fridge?
Colourful! But, a few blocks of tofu does not satisfy my stringent protein requirements, so I won’t make it. 🙁
Not sure about the Maple syrup, perhaps honey would be better.
Cook for 5 -10 minutes? There’s been virtually zero reducing, that has to taste so watery.