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Red Curry Noodle Soup
Red Curry Noodle Soup

Red Curry Noodle Soup
Don’t know what to cook tonight? Try this yummy Red Curry Noodle Soup with optional (but recommended) pan-fried tofu!
Red Curry Noodle Soup
Source
Ingredients:
1
Servings
  • 2
    item
     small shallots or 1 small sweet onion, finely diced
  • 3
    item
     garlic gloves, minced
  • 1
    item
     small piece of ginger, grated or 1/2 tbsp ginger paste
  • 1
    tbsp
     avocado or coconut oil
  • 3
    tbsp
     vegan-friendly red thai curry paste (or to taste)
  • 240
    ml
     canned coconut milk
  • 720
    ml
     vegetable broth
  • 1
    tbsp
     coconut aminos
  • 0.5
    tbsp
     coconut sugar
  • 0.5
    tbsp
     lemongrass paste (optional)
  • 2
    item
     servings of rice noodles
  • 1
    item
     mixed veggies
  • 1
    item
     i used
  • 1
    item
     small head of broccoli, cut into florets
  • 2
    item
     carrots, sliced (i used red and yellow rainbow carrots)
  • 1
    item
     bell pepper, cut into pieces
  • 1
    item
     plus
  • 1
    item
     fresh lime, cilantro or thai basil
Red Curry Noodle Soup
Instructions:
  1. Cook noodles according to package directions (deduct 1 minute of cooking time), rinse, and set aside.
  2. Sauté shallots/onion, garlic and ginger in a pan/wok with a little bit of oil until fragrant, then add curry paste, and stir for another minute.
  3. Add coconut sugar, coconut milk, coconut aminos, lemongrass paste, vegetable broth, chopped vegetables, and bring everything to a boil.
  4. Let the soup simmer for 5 minutes (or until veggies are firm to the bite), then add cooked rice noodles, and simmer for another minute.
  5. If needed, season to taste with a pinch of salt.
  6. Top soup with crispy tofu, chopped cilantro or Thai basil, some fresh lime, and enjoy!
  7. Cut tofu in half horizontally, wrap in a clean kitchen or paper towel, and press for 10 minutes. Then cut into cubes, and season with a pinch of salt. If using coconut aminos, skip the salt and add later. Heat up oil (ideally in a cast iron skillet), and sear tofu for about 2 minutes from all sides until crispy and browned. Add coconut aminos, and gently stir for another minute.
  • 2
    item
     small shallots or 1 small sweet onion, finely diced
  • 3
    item
     garlic gloves, minced
  • 1
    item
     small piece of ginger, grated or 1/2 tbsp ginger paste
  • 1
    tbsp
     avocado or coconut oil
  • 3
    tbsp
     vegan-friendly red thai curry paste (or to taste)
  • 240
    ml
     canned coconut milk
  • 720
    ml
     vegetable broth
  • 1
    tbsp
     coconut aminos
  • 0.5
    tbsp
     coconut sugar
  • 0.5
    tbsp
     lemongrass paste (optional)
  • 2
    item
     servings of rice noodles
  • 1
    item
     mixed veggies
  • 1
    item
     i used
  • 1
    item
     small head of broccoli, cut into florets
  • 2
    item
     carrots, sliced (i used red and yellow rainbow carrots)
  • 1
    item
     bell pepper, cut into pieces
  • 1
    item
     plus
  • 1
    item
     fresh lime, cilantro or thai basil
1
Servings
0

Cook noodles according to package directions (deduct 1 minute of cooking time), rinse, and set aside.

Sauté shallots/onion, garlic and ginger in a pan/wok with a little bit of oil until fragrant, then add curry paste, and stir for another minute.

Add coconut sugar, coconut milk, coconut aminos, lemongrass paste, vegetable broth, chopped vegetables, and bring everything to a boil.

Let the soup simmer for 5 minutes (or until veggies are firm to the bite), then add cooked rice noodles, and simmer for another minute.

If needed, season to taste with a pinch of salt.

Top soup with crispy tofu, chopped cilantro or Thai basil, some fresh lime, and enjoy!

Cut tofu in half horizontally, wrap in a clean kitchen or paper towel, and press for 10 minutes. Then cut into cubes, and season with a pinch of salt. If using coconut aminos, skip the salt and add later. Heat up oil (ideally in a cast iron skillet), and sear tofu for about 2 minutes from all sides until crispy and browned. Add coconut aminos, and gently stir for another minute.

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