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Asian noodle soup with tofu
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 342
  • Fat about 16g
  • Carbohydrates about 38g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 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
  • 2.5 dl coconut milk
  • 1 litre vegetable bouillon
  • 3 tbsp soy sauce
  • 220 g tofu
  • 125 g wide rice noodles, prepared according to the packet instructions
  • 200 g carrots, cut into strips
  • 100 g bean sprouts
  • 1 red chilli, deseeded, cut into thin rings
  • 0.5 bunch Thai basil, torn into pieces
  • 1 lime, cut into segments
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And that's how it's done
And that's how it's done
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. Tip: For a vegan soup, use Coop Naturaplan red curry paste.