This delicious vegan curry noodle soup is the perfect comfort soup for any fall or winter night!
Course: dinner, lunch, Soup
Cuisine: American, Indian
Keyword: budget friendly vegan, easy vegan soup
1inchpiece of gingerpeeled and grated
1red bell peppersliced thin
1can coconut milkfull fat
1package extra firm tofucubed
4tbspcurry pasteI have tried with several and they were all amazing
9ozinstant rice noodles
1large head of bok choy
4green onionssliced thin
2lime wedgeshalved to serve
Heat skillet to medium high heat and toss in the cubed tofu and a splash of water. Heat until brown and then flip. Cook for 2-3 more minutes and then set to the side.
In a large stock pot, add ¼ cup water, garlic and ginger. Bring the heat to high and cook for a few minutes before adding in the curry paste and stirring for 60 seconds.
Once nice and fragrant, add in the veggie broth, soy sauce, coconut milk and bell peppers. Let simmer for 5 minutes and then add in the noodles and bok choy.
Add the tofu at the very end and a squeeze of lime and sliced green onions!
*Feel free to add hot sauce as you wish*
Blend together the dressing in a blender until smooth. Taste test and adjust. Prep the remaining veggies: If using frozen peas, thaw them out and steam if you wish. Slice the cucumber, tomatoes, and avocado.
Once ready, add equal amounts of everything to each bowl. Drizzle the dressing all over and enjoy!