Asian noodle soup with tofu

Total: 20 min. | Active: 20 min.
Nutritional value / people: 342 kcal
, Fat: 16 g
, Carbohydrate: 38 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp coconut oil or peanut oil
1 shallot, cut into thin rings
1 garlic clove, finely chopped
2 kaffir lime leaves (Thai-Kit)
2 sticks lemongrass, core finely chopped
2 tbsp red curry paste
1 litre vegetable bouillon
2 ½ dl coconut milk
3 tbsp soy sauce
220 g Karma Bio Tofu nature
200 g carrots, cut into strips
125 g wide rice noodles, prepared according to the packet instructions
100 g bean sprouts
1 red chilli, deseeded, cut into rings
½ bunch Thai basil, torn into pieces
1 lime, cut into wedges
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How it's done

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Heat the oil in a pan. Sauté the shallot along with all the ingredients up to and including the curry paste

Pour in the bouillon and coconut milk, bring to the boil. Add the soy sauce, tofu and carrots, cook for approx. 3 mins., add the prepared noodles. Divide into soup bowls, top with the bean sprouts, chilli and basil, serve with the lime.

Good to know
Tip: For a vegan soup, use Coop Naturaplan red curry paste.

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