Red curry noodle soup

Red curry noodle soup

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
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: contains soybeans.

May contain traces of other allergens.

For full details of allergen and ingredient information,

click here

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.