Thai Red Curry Noodle Soup
This Thai Red Curry Noodle Soup with Crispy Tofu is a weeknight hero. A fragrant coconut-curry broth swirls around tender rice noodles, sweet red bell pepper, and fresh baby bok choy, while golden, crispy tofu adds the perfect contrast in texture. It’s rich and comforting but surprisingly quick to make, ready in less time than it takes to order takeout.
Instructions
- 1
Heat vegetable oil (1 tbsp) in a large pan over medium-high heat. Cook firm tofu (11.46 oz) until golden on all sides, then set aside.
- 2
In a large pot, heat vegetable oil (1 tsp) over high heat. Sauté garlic cloves (3 clove) and ginger (1 tbsp) for about 2 minutes.
- 3
Add thai red curry paste (3 tbsp) to the pot and cook for another minute while stirring.
- 4
Pour in vegetable broth (2.5 cup), coconut milk (1.67 cup), soy sauce (2 tbsp), and sambal oelek (2 tsp). Stir in red bell pepper (1), partially cover, and simmer for 5 minutes.
- 5
Add brown rice noodles (4.4 oz) and baby bok choy (2). Simmer for another 3 minutes or until noodles are tender.
- 6
Serve the soup topped with the golden tofu and optional basil leaves (1 handful), lime (1 wedge), bean sprouts (1 handful), and spring onion (1 handful).
Nutrition Facts
Per portion