Author Notes
A quick, throw-together soup that is a tasty way to use up leftover vegetables in the fridge! —senojulia
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Ingredients
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3/4 cup
Coconut milk, full fat
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1/4 cup
Water
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1 tablespoon
Green curry paste
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1/4 cup
Onions, chopped
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1/2
Bell pepper, julienned
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1 handful
Mushrooms, chopped
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2 cups
Spinach
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1/2
Zucchini (small), diced
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3 dashes
Curry powder
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1 dash
Basil (dried)
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1 pinch
Garlic powder
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1 teaspoon
Coconut sugar
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2 ounces
Soba noodles
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1/3 cup
Tofu, diced
Directions
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Sauteed vegetables (onions, bell pepper, mushrooms, zucchini) in a pot
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Add curry powder, dried basil, and garlic powder to the pot and let the vegetables tenderize
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Add spinach and wilt
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Pour in liquids and stir to distribute flavor
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Right before the soup boils, add tofu and coconut sugar
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Stir and let come to a boil
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Once a boil has been reached, add soba noodle and cook until tender
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Serve hot, with more dried basil, unsweetened coconut flakes, or crushed cashews on top (optional)
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