Palmini Thai Soup
INGREDIENTS
- 1 package Palmini linguini, drained
- 1 cup finely chopped onion
- 4 oz. mushrooms, sliced
- 1 tbsp oil
- 1 tsp kosher salt
- 3/4 package extra firm or super firm tofu, drained, pressed dry with towels and cut into 1 cm cubes
- 1.5 bell peppers, chopped
- 3 garlic cloves, minced
- 1 cup coconut milk
- 4 tbsp red curry paste
- 1 tbsp ginger paste
- 1 tsp garlic powder
- 1/2 tsp curry powder
- 1 to 3 tsp sambal oelek or chili garlic sauce
- 1 cup vegetable broth
- Juice of lemon or lime
- 1/3 cup sliced cherry or grape tomatoes
- 1 to 2 tbsp chopped cilantro
- 1 to 2 tbsp sliced scallions
INSTRUCTIONS
- In a large pan or pot, add onions, oil and salt. Cook for 7 min on medium heat.
Add mushrooms and tofu, cook another 7 min stirring halfway (careful not to
break up tofu). - Add bell peppers, cook around 3 to 5 min until peppers start to soften. Add
garlic cloves, cook for 1 min. Add coconut milk, red curry paste, ginger paste,
garlic powder, curry powder, sambal oelek and vegetable broth. Stir well. - Cook at a gentle simmer for around 5 min. Add the Palmini noodles, cook for
another 3 min until the broth is slightly thickened and peppers are tender. - Stir in the lemon or lime juice, tomatoes, serve. Taste and season with more
garlic powder and citrus if desired. Top with cilantro and scallions.
