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–+ servings

Thai Noodle Soup with Tofu, Mushroom & Zucchini

This Thai noodle soup is hearty and satisfying, without being heavy. It's a great meal for the whole family!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 2 people
Calories 209 kcal

Ingredients
  

  • 2 servings of thin rice stick noodles
  • 1 tablespoon coconut oil or vegetable oil
  • 2-3 garlic cloves – minced
  • 1 scallion – finely chopped
  • 1 stalk lemongrass – outer leaves removed and ends trimmed off then remaining white part chopped (optional)

For the Thai green curry paste:

  • 2 cups vegetable broth
  • 1 cup water
  • 4-5 baby bella mushrooms – thinly sliced or your choice of mushrooms
  • Half a block of firm tofu – diced into 1/2 inch cubes
  • 1 medium zucchini – julienned
  • 1 tsp of sugar or to taste
  • Thai Ginger-Lime Sea Salt to taste (or fish sauce)
  • Generous squeezes of fresh lime juice to taste

*To make Thai Green Curry Paste

  • 2 tbsp of Thai green curry powder or adjust to your heat level
  • 2 tbsp water
  • 1.5 tbsp oil

For the garnish and sides:

  • Fresh herbs such as cilantro mint or thai basil
  • Lime wedges
  • Pea shoots or bean sprouts optional
  • Thinly sliced serrano chili pepper

Other vegetable suggestions:

  • Broccoli cut into small florets
  • Baby bok choy
  • Spinach
  • Sweet peas

Instructions
 

  • Cook rice noodles according to package instructions. Once noodles are cooked, drain well and separate into serving bowls.
  • While the noodles are cooking, combine Thai Green Curry Powder with water and oil in a small bowl, and mix well into a thick paste. Adjust proportion of oil if needed.
  • Heat oil in a saucepan over medium fire. Add in garlic, scallions, and lemongrass (if using), and cook for 10-15 seconds, or until fragrant. Add in the Thai Green Curry Paste and continue to cook for another 10-15 seconds.
  • When everything is aromatic, pour in the broth and water, and bring to a boil. Add in the mushrooms and cook for about 1 minute until mushrooms begin to soften.
  • Add in tofu and zucchini, and continue cooking for 3-4 minutes, or until vegetables are just cooked. Add in sugar, salt, and generous squeezes of lime juice.
  • Stir well, have a taste, and then adjust any seasonings, if necessary. Ladle the soup and vegetables into the rice noodle bowls. Enjoy!

Nutrition

Serving: 150gCalories: 209kcalCarbohydrates: 13gProtein: 3gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 960mgPotassium: 482mgFiber: 1gSugar: 7gVitamin A: 757IUVitamin C: 20mgCalcium: 39mgIron: 1mg
Keyword noodle, soup, mushroom
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