Thai inspired curry noodle & vegetable soup!
3 cups thinly sliced cabbage
1 bell pepper, thinly sliced or diced
2 medium carrots, thinly sliced
2 tsp oil
1/2 to 3/4 tsp kosher salt, to taste
3/4 of a 15 oz. package super firm tofu, cut in cubes
3 garlic cloves, minced
3 cups vegetable broth
1/2 of a 15 oz. can full fat coconut milk
2 7.5 oz. package udon noodles (thick cooked variety)*
1 tsp curry powder
1 tbsp lemongrass paste
2 tsp ginger paste or fresh ginger grated (can sub around 1/2 tsp ground ginger)
1.5-2 tsp fine garlic powder, to taste
2 cups baby spinach
1-3 tsp chili garlic sauce or sambal, to taste
1 lime, cut into wedges.
Add cabbage, bell peppers, and oil to a large pan. Saute on medium heat for 5 minutes, stirring often.
Add salt, tofu cubes, and garlic. Cook another 3 minutes, stirring carefully to avoid breaking up the tofu.
Add vegetable broth, coconut milk, udon noodles, curry powder, lemongrass paste, ginger paste, and fine garlic powder.
Stir well, and gently simmer (uncovered) for 5 minutes. Add the baby spinach, stir to incorporate.
Once spinach has wilted, transfer to serving bowls. Squeeze fresh lime juice wedge into the soup, and top with the chili garlic sauce or sambal. Serve with extra lime wedges.
* The thick cooked noodle packages were used here. If using dry noodles, pre cook them, then add into the soup. OTHER NOTES: you may substitute hot sauce for the chili garlic sauce or sambal. You may substitute extra ginger paste and some lemon (or extra lime juice) for the lemongrass paste.
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