Red Curry Noodle Soup with Crispy Tofu
Ingredients
Soup
- 3 shallots, finely diced
- 3 garlic cloves, minced
- 1 small piece of ginger, grated or 1/2 tablespoon ginger paste
- 1 tablespoon avocado or coconut oil
- 3 tablespoons vegan-friendly red Thai curry paste (or to taste)
- 1 cup canned coconut milk
- 3 cups vegetable broth
- 1 small head of broccoli, cut into florets
- 2 carrots, sliced
- 1 bell pepper, cut into pieces
- 1 tablespoon coconut aminos or light soy sauce
- 1/2 tablespoon coconut sugar
- 1/2 tablespoon lemongrass paste (optional)
- 2 servings of rice noodles
Tofu
- 1/2 package (7 ounces/200 grams) extra firm tofu, lightly pressed
- 1 tablespoon avocado or coconut oil
- Pinch of salt
Garnishes
- Fresh lime juice
- 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, deducting 1 minute of cooking time, then rinse and set aside.
Cut tofu into cubes and season with a pinch of salt.
Heat up 1 tablespoon of oil and sear tofu from all sides until crispy and browned, about 2 minutes each side, over medium heat.
Add another tablespoon of oil to a pan or wok and sauté 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, and chopped vegetables, then bring to a boil.
Let simmer for 5 minutes or until vegetables are tender, then add the cooked rice noodles and simmer for another minute.
Season to taste with a pinch of salt and squeeze over some fresh lime juice.
Top the soup with crispy tofu and chopped cilantro, and serve.
Tips
Use a cast iron skillet for searing tofu to achieve the best crispiness.
