Red Curry Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 3 green onions chopped
- 1 tablespoon ginger grated
- 3 garlic cloves minced
- 3-4 tablespoons red curry paste
- 4 cups vegetable broth
- 1 cup coconut milk carton or canned
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 14 ounce container extra-firm tofu
- 4 ounces thin rice noodles
- 2 large carrots julienned
- 1/2 red pepper julienned
- garnish
- cilantro leaves
- green onions
Preparation
Heat the oil in a heavy pot over medium-high heat
Add the white parts of the green onions and ginger and sauté for about 30 seconds
Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute
Stir in the vegetable broth and oatmilk, cover the pot and bring everything to a boil
Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes
Turn off the heat and stir in the sliced carrots and sliced red peppers
Garnish with cilantro and green onions