Cozy, comforting, and packed with veggies, this simple soup is the perfect winter warmer from Ella Mills, bestselling author and founder of the plant-based company Deliciously Ella. “If you don’t have mushrooms or broccoli, simply swap for any other quick-cook veg—green beans, sugar snap peas, beansprouts, peppers, or cherry tomatoes would all work well.” –Ella Mills
Yield: 2 servings Active Time: 30 minutes Total Time: 45 minutes
For the curry paste: 2 shallots , peeled and quartered 2 large cloves garlic , peeled Small knob of ginger , peeled and roughly chopped 1 lemongrass stalk , outer leaves removed and chopped (optional) Small handful of cilantro leaves, divided 1 tsp Thrive Market Crushed Red Pepper 1 tsp Thrive Market Curry Powder ½ tsp Thrive Market Sea Salt For the noodles: 2 tbsp Thrive Market EVOO 1 can Thrive Market Coconut Milk 3 ⅓ cups Thrive Market Vegetable Broth ½ tsp Thrive Market Maple Syrup 1 10-oz block firm tofu , drained and cut into ½-inch cubes 1 ½ cups chestnut mushrooms , quartered 2 cups broccoli , sliced 5 oz rice noodles 2 limes , 1 juiced and 1 halved and cut into wedges
1-2 red chiles , thinly sliced (optional) Pinch of Thrive Market Sea Salt
Make the curry paste. Add all ingredients to a food processor and blitz until smooth. Add a splash of water to loosen, if needed.
Make the noodles. Warm the oil in a large saucepan set over medium-low heat and add the curry paste. Cook for 10-15 minutes, stirring frequently, until fragrant. Pour in the coconut milk, vegetable stock, and maple syrup, followed by the tofu and mushrooms. Bring to a simmer, then cover with a lid and cook for 15 minutes, until the vegetables are tender. Add the broccoli and noodles, then pop the lid back on and cook for another 4-5 minutes, until the broccoli and noodles are just cooked. Stir in the lime juice and season to taste with salt.
Divide the soup between bowls, scatter over the cilantro leaves, sliced chile, and serve with a wedge of lime.
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