This is one of my favourite Asian fusion dishes. This is a combination of Thai green curry and pho with a slight Japanese influence with the minimalist ingredients and large chunks of Tofu. This healthy alternative is both vegan and gluten-free, with warming ingredients great for a winter comfort food option, soothing the immune system, and a guilt-free alternative to Thai take out.
Ingredients that make this an immune-boosting meal:
Ginger: Well known to help boost your immune system when sick and reduce inflammation in the body. I put ALOT of ginger in this recipe.
Garlic: Can aid in reducing cold and flu symptoms
Coconut Milk: Can aid in fighting bacterial and viral infections from its high level of lauric acid
Broth: Very high in nutrients, aids gut health and also helps reduce inflammation
Lime: Citrus fruits are high in Vitamin C, which is notorious for boosting the immune system
Thai Green Curry Noodle Soup (Vegan, GF)
Simple Thai green curry noodle soup infusion made with tofu, bok choy and rice noodles.
Ingredients
- 2 Tbs oil (I prefer avocado or coconut)
- 1 onion, finely diced
- 2 inch piece ginger, grated
- 4-5 garlic cloves, crushed
- 4-5 Tbs green curry paste
- 2 400ml cans coconut milk
- 4 cups of broth (or water)
- 400g firm tofu, cubed
- 2 bunches bok choy, cut to desired size
- 1 lime, juiced
- 2 tsp maple syrup or coconut sugar
- 1/2 tsp salt
- 1-2 tsp chili flakes or finely diced red chilies
- 1 pack (4 servings) rice noodles
- Spring onions, finely sliced
- Chili flakes, for garnish
- Lime, quartered to serve
Directions
- Step 1 Sauté diced onion in oil until translucent
- Step 2 Add garlic, ginger and green curry paste, cook for about 2 minutes until fragrant
- Step 3 Add coconut milk, broth or water, lime juice, maple syrup or coconut sugar, tofu, bok choy, chili and salt, simmer for about 10 minutes
- Step 4 Meanwhile cover the rice noodles with boiling water and let sit for 7-10 minutes
- Step 5 Divide the rice noodles and soup between 4 bowls
- Step 6 Garnish with spring onion, chili and serve with lime quarters
