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THAI RED CURRY TOFU SOUP WITH SWEET POTATO NOODLES
COOK REPUBLIC13Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 sweet potato (medium, 375g)
- 1 Tbsp. coconut oil (unrefined)
- 250 grams tofu (organic, cubed)
- 2 kaffir lime leaves
- 3 Tbsp. Thai red curry paste
- 270 mL coconut milk
- 500 mL vegetable stock (plus 300ml extra stock)
- 30 grams greens (washed Asian, I used gai-lan/Chinese broccoli)
- spring onion (sliced, to serve)
- coriander leaves (chopped, to serve)
- Thai basil leaves (to serve)
- peanuts (toasted crushed, to serve)
- red chilli (sliced, to serve)
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