Super-green tofu curry soup with vermicelli
In just 20 minutes, you can have this flavour-packed, healthier vegetarian curry on the table.
Serves: 4
Time to make: 20 mins
Hands-on time: 10 mins
Ingredients
- 150g vermicelli noodles (see tip)
- 2 tablespoons Thai green curry paste
- 100g baby spinach leaves, plus 20g extra to serve
- 1 cup light coconut milk
- 3 cups reduced-salt vegetable stock
- 300g firm tofu, cut into 1.5cm cubes
- 150g sugar snap peas
- 100g bean sprouts
- lime wedges, to serve
Instructions
1 Place noodles in a large bowl. Cover with boiling water and allow to stand for 10 minutes or until soft.
2 Meanwhile, place curry paste, spinach, coconut milk, stock and 3 cups water in a blender and blend until smooth. Pour into a saucepan and bring to a boil over high heat. Add tofu and peas. Reduce heat to medium and simmer for 2 minutes.
3 Drain vermicelli and divide among four bowls. Pour over curry soup and top with sprouts. Garnish with extra spinach and serve with lime wedges.
HFG tip
Asian-style vermicelli noodles are made with rice flour, but you can use any type of noodles you have in your pantry for this dish.
Nutrition Info (per serve)
-
Calories 363cal
-
Kilojoules 1521kJ
-
Protein 16.3g
-
Total fat 11.6g
-
–Saturated fat 5.8g
-
Carbohydrates 44.9g
-
–Sugars 5.1g
-
Dietary fibre 6.2g
-
Sodium 950mg
-
Calcium 303mg
-
Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Steve Brown
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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