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Thai Red Curry Soup

Well Vegan
  • 15 minutes
  • Serves 4

INGREDIENTS

12 oz

chow mein noodles or spaghetti (I used buckwheat soba noodles)

1 1/2 tbsp

red curry paste

2 14 ounce cans

coconut milk

1/2 cup

faux chicken broth

2 tsp

grated ginger

kosher salt

4 oz

sugar snap peas, cut in half

4 oz

shiitake mushrooms, sliced

1

package firm tofu

1 cup

fresh cilantro leaves