Mindful Sodexo 
Tender rice noodles and tofu in a fiery coconut curry broth with seared mushrooms, lime juice, fresh herbs, and crushed peanuts
Nutrition Facts:
Calories: 570, Carbs: 56 g , Protein: 22 g, Fat: 30 g , Sat. Fat: 6 g , Sodium: 720 mg , Fiber: 7 g
Prep Time: 20 to 25 minutes plus 4 hours for pressing tofu Cook time: 30 to 35 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Advanced
Thai Red Curry Peanut Soup
Ingredients
Prepare
Thai Red Curry Peanut Soup
- 3 cups cooked rice noodles
- 1 pound Seared Tofu
- 6 cups Thai Curry Peanut Broth
- 8 cilantro sprigs
- 1 cup torn Thai basil leaves
- 1/4 cup crushed unsalted peanuts
- 1. Place 3/4 cup cooked rice noodles in the bottom of each large soup bowl. Top the noodles with 4 ounces of diced seared tofu.
- 2. Ladle 1 1/2 cups of broth over the noodles and tofu.
- 3. Garnish each bowl with 2 sprigs of cilantro, 1/4 cup of torn Thai basil, and 1 tablespoon of crushed unsalted peanuts. Enjoy immediately!
Seared Tofu
- 20 ounces extra-firm tofu
- 1. Press the tofu between two heavy plates in the refrigerator for at least 4 hours
- 2. Slice the tofu into 1/4-inch-thick planks.
- 3. Heat a skillet over medium-high heat. Coat the skillet with vegetable oil spray and sear the tofu for 2 to 3 minutes on each side, until golden brown and the internal temperature reaches at least 140 degrees Fahrenheit.
- 4. Remove the tofu from the heat and let it cool slightly. Dice the tofu into 1/2-inch pieces.
Thai Curry Peanut Broth
- 3 tablespoons canola oil
- 2 tablespoons finely chopped garlic
- 2 tablespoons ginger puree
- 1/4 cup red curry paste
- 1/2 cup coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon creamy peanut butter
- 4 1/2 cups low-sodium vegetable stock
- 1 large bell pepper, sliced thin (about 6 ounces)
- 2 tablespoons lime juice
- 8 ounces Sauteed Cremini Mushrooms
- 1. Heat the oil in a large pot over medium heat. Add the garlic, ginger, and curry paste and stir for 1 minute or until fragrant.
- 2. Stir in the coconut milk, soy sauce, and peanut butter until combined. Add the broth and bring the mixture to a boil.
- 3. Add the bell pepper and reduce the heat to medium-low. Simmer for 3 minutes or until the peppers are tender.
- 4. Stir in the lime juice and sautéed mushrooms. Keep the broth warm.
Sauteed Cremini Mushrooms
- 8 ounces Sauteed Cremini Mushrooms
- 1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes or until they are just tender, stirring once or twice.
Chef Tips:
- -Thai basil brings a bold, fragrant twist with hints of anise or fennel—perfect for adding depth to your broth. Can’t find it? No worries! Use sweet basil instead and stir in 1/2 teaspoon of crushed fennel, anise, or star anise to boost the flavor.
- -Planning ahead? You can make the broth, mushrooms, and tofu up to 2 days in advance. Just cool everything quickly, cover it up, and store it in the fridge until you’re ready to enjoy.
