Red curry noodle soup

with tofu and Thai basil

JUST VEGAN! | NO ADDED GLUTEN | Great for leftovers, High protein, Quick & easy

An easy, Thai-inspired red curry soup with a perfectly balanced coconut red curry base. Crunchy, fresh vegetables, flat rice noodles and fried tofu cubes. Sweet, sour and a little heat. Need we say more?

Make this dish within 3 days of receiving your meal kit
Hands-on: 15-20 minutes
Ready in: 15-20 minutes
Cooking equipment: medium pot, large pot
No preparations steps required before you start cooking
Pantry items needed: coconut/vegetable oil
Serves: 2 or 4

Nutritional information

	Per 763g serve	Per 100g
Energy	3720kJ (889Cal)	488kJ (117Cal)
Protein	28.7g	3.8g
Fat, total	54.8g	7.2g
– Saturated	36.5g	4.8g
Carbohydrate	64.8g	8.5g
– Sugars	18.5g	2.4g
Sodium	851mg	112mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains soybeans.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Tofu is a good source of protein and contains all nine essential amino acids your body needs. Surprisingly, it provides more protein per calorie than beef. It is also a source of iron, manganese, potassium, calcium, selenium, phosphorous, magnesium, copper, zinc and vitamin B1.

Tofu has been linked to health benefits such as better heart health, lower levels of ‘bad’ cholesterol, better bone health, lower risk of colorectal and prostate cancer, better skin and better memory and brain health.