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
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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