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26Ingredients
85Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 large onion (thinly sliced)
- 2 green peppers (thinly sliced)
- 2 jalapeño peppers (diced, leave some out for garnish, optional)
- 1 Tbsp. fresh ginger (diced)
- 2 cloves garlic (minced)
- 1 Tbsp. red curry paste
- 1 1/2 tsp. turmeric
- 1/4 tsp. salt
- 15 oz. light coconut milk
- 1/2 tsp. fish sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar (can sub white vinegar)
- 2 Tbsp. peanut butter
- 15 oz. chickpeas (drained)
- 8 cups low sodium chicken stock
- 1 bunch fresh cilantro (chopped, leave some out for garnish, optional)
- 1 bunch fresh basil (chopped, leave some out for garnish, optional)
- 40 oz. firm tofu (2 packs, cut into 1/2 inch cubes)
- 2 Tbsp. cornstarch
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame oil (can sub olive oil)
- 4 oz. rice noodles (cooked al dente)
- 3 leaves fresh basil
- 3 slices jalapeño
- pomegranate seeds
- lime wedges (I quickly put mine on the grill)
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Reviews(1)
Visconti 4 years ago
Delicious! Never had a Thai soup with pomegranate in it but the flavors work so well together. A little on the time-consuming side to make, but well worth it!