Thai soup without coconut

This is a really easy and fast Thai soup

2 SERVINGS

MATERIAL

blender or food processor
cooking pot

250 gr cauliflower raw
2 tbsp olive oil
1 red onion cut into slices
1 cup green beans raw
1 cup broccoli raw
1/2 cup soybeans ( optional)
150 gr tofu in cubes
75 gr rice noodles
2 tbsp soy sauce
1 1/2 tsp Thai red curry paste
1 tsp ginger grated
1 1/2 tbsp lime juice
1 small clove garlic minced
250 ml almond milk
600 ml water
1 vegetable bouillon cube
handful cilantro ( optional)

In a large pot over medium heat, add the oil, garlic, ginger, red curry paste and raw cauliflower. Fry for 5 minutes, add water, bouillon cube and cook until cauliflower is soft and almost falls apart.

Put this mixture in a blender and mix until very smooth.

Pour back in the large pot.
Add red onion, broccoli, green beans and tofu. Let cook for another 5 mins and add lime juice, soy sauce, almond milk and rice noodles.
Your soup is ready when onions, broccoli noodles and beans are soft.

Serve with some fresh cilantro.

TIP

This soup is great to use leftovers, you can use just about any vegetable you like.

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