Healthy, fast, simple to make and delicious! I made this soup for lunch today in less than ten minutes…
One of my favorite dishes is a Thai green curry with chicken and eggplant, but I am starting to experiment more with green curry and I wanted to see how a tofu dish would work out. There are many types of tofu, and a firm tofu seemed suitable here so that there would be little nuggets of tofu and other goodies in the soup.
1 small onion, peeled and diced
1 garlic clove, peeled and minced
1 tablespoon cooking oil
1/2 package of firm tofu, drained and cut into 1.5 cm cubes (100 gr.)
1/2 package of fresh shiitake mushrooms, sliced (125 gr.)
1/2 cup frozen peas
1/3 package of rice noodle vermicelli (80 gr.)
1/2 liter vegetable broth
1 can coconut milk (400 ml.)
1/2 lime, juice
fresh basil and cilantro leaves, washed and torn
1 tablespoon green curry paste
Sauté the onion, garlic and tofu in the cooking oil in a medium sized pot.
Stir and turn the tofu so that it browns on all sides.
After a couple of minutes, add the shiitake mushrooms and let them sauté a couple of minutes.
Mix in the coconut milk, green curry paste and vegetable broth and bring to a simmer.
Finally, add the peas and rice noodles, basil, cilantro, and lime juice.
Rice noodles cook very quickly in hot liquid, so the noodles and peas should be ready in a couple of minutes.
Serve in a beautiful bowl. Bon appetit!
Hand-made porcelain bowl and black Eva plate. Check out my Etsy shop! www.etsy.com/shop/MaiaMingDesigns
#lifestyleceramics #beautytexturewhimsy #simplepleasures #maiamingdesigns
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