Red Curry Noodle Soup with Crispy Tofu
Ingredients
Soup
- 3 shallots, finely diced
- 3 garlic gloves, minced
- 1 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)
- 1 cup canned coconut milk *
- 3 cups vegetable broth
- 1 small head o broccoli, cut into florets
- 2 carrots, sliced (I used one red and one yellow)
- 1 bell pepper, cut into pieces
- 1 tbsp coconut aminos or light soy sauce
- 1/2 tbsp coconut sugar
- 1/2 tbsp lemongrass paste (optional)
- 2 servings of rice noodles
Tofu
- 1/2 package (7 oz/200 g) extra firm tofu, lightly pressed (or use super firm tofu)
- 1 tbsp avocado or coconut oil
- Pinch of salt
Garnishes
- Fresh lime juice and chopped cilantro
Preparation
Cut tofu in half horizontally, wrap in a clean kitchen or paper towel, and press lightly for 10 minutes.
Cook noodles according to package directions (deduct 1 minute of cooking time), rinse and set aside.
Cut tofu into cubes, and season with a pinch of salt.
Heat up 1 tbsp of oil, and sear tofu from all sides until crispy and browned, about 2 minutes each side, medium heat.
Add the second tbsp of oil to a pan or wok and saute shallots, garlic, and ginger until fragrant. Then add curry paste, and stir for a minute.
Add coconut sugar, coconut milk, coconut aminos, lemongrass, vegetable broth, chopped veggies, and bring to a boil.
Let simmer for 5 minutes (or until vegetables have reached desired tenderness), then add cooked rice noodles, and simmer for another minute.
Season to taste with a pinch of salt, and squeeze over some fresh lime juice.
Top soup with the crispy tofu, chopped cilantro, and enjoy
