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  • 1 pack of AFC Medium Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.) cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 red bell pepper, chopped
  • 3 celery stalks, sliced in to half moons
  • 5 carrots, cut in to coins
  • 2 cups low-sodium chicken broth
  • 1 can (14-ounces) unsweetened light coconut milk
  • 1 tablespoon fish sauce
  • 1/8 teaspoon dried red pepper flakes
  •  1 tablespoon brown sugar
  •  1 tablespoon maple syrup
  • 2 tablespoon curry powder
  • 1 tablespoon fresh lime juice (about 1 medium lime)
  • 1/2 pound udon noodles
  • 1/4 cup fresh cilantro
  • salt and pepper to taste


  1. Place a large Dutch oven pot over medium heat and add the oil to the pan. Let oil get hot and just start to sizzle.
  2. Add in the onions, bell pepper, carrots, and celery, and cook for 2 to 3 minutes.
  3. Pour in the chicken broth, coconut milk, fish sauce, red pepper flakes, brown sugar, maple syrup, and curry powder.
  4. Whisk to combine all ingredients together.
  5. Bring soup to a simmer, then add in the udon noodles.
  6. Cook on a low simmer for 7 to 8 minutes
  7. Add in the tofu and cook for another 4 or 5 minutes, or until udon noodles are completely cooked.
  8. Add in the lime juice, cilantro, and salt and pepper.
  9. Ready to serve.

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