Spicy Red Curry Noodle Soup
Ingredients
- 1/2 pack tofu
- 1 tbsp olive oil
- Pinch sea salt and cracked pepper
- 1/2 small onion
- 2 cloves garlic
- 1 inch piece ginger minced
- 1/2 red pepper diced
- 1 1/2 cup shiitake mushroom sliced
- 1 carrot cut in rounds
- 2 tbsp red curry paste
- 2 1/2 cups vegetable broth
- 2 cups water
- 1 can coconut milk
- 1 pack noodle of choice
- Handful spinach
- Handful peanuts
Sauce
- 3 Tbsp tamari
- 1 Tbsp peanut butter
- 2 tbsp maple syrup
- 1 clove garlic minced
- 1-2 tsp sriracha
- 1 tsp toasted sesame oil
Preparation
Whisk all sauce ingredients together in a small bowl and set aside.
Preheat oven to 425 degrees Fahrenheit (use convection if available; otherwise, increase cook time by 5 minutes).
Toss the cubed tofu with 1 tablespoon olive oil, salt, and pepper, and spread evenly on a cookie sheet. Bake for 20 minutes, then remove and set aside.
Prepare the noodles according to package directions, drain, rinse, and set aside.
In a large pot, heat olive oil and chili flakes. Add onions and sauté for a few minutes. Add garlic and ginger. Add mushrooms and carrot, and cook until carrot starts to soften. Add red pepper and toss to combine. Add red curry paste and coat everything. Pour in vegetable broth and water, bring to a boil, and reduce to a simmer. Season with salt and pepper. Once vegetables are cooked, add tofu, spinach, and coconut milk. Simmer for 5 more minutes and check seasoning.
Portion noodles into bowls, ladle soup over them, and drizzle with the prepared sauce.
