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Thai red curry tofu soup with sweet potato noodles

Sneh Roy
  • 35 minutes
  • Serves 2

INGREDIENTS

1

Chilli, red

1

Coriander, leaves

30 g

Greens, Asian

2

Kaffir lime, leaves

1

Peanuts, toasted

1

Spring onion

1

Sweet potato (375g), medium

1

Thai basil, leaves

250 g

Tofu, organic

270 milliliters

Coconut milk

3 tbsp

Thai red curry paste

500 milliliters

Vegetable stock

1 tbsp

Coconut oil, unrefined