Name: Thai Red Curry Noodle Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 2.5 cloves garlic cloves (minced); 1 tbsp fresh ginger (finely grated); 2.5 oz thai red curry paste (to taste); 0.5 unit yellow onion (sliced lengthwise); 1 unit red bell pepper (sliced); 6 oz green bean (ends trimmed and cut in 2” segments); 13.5 oz coconut milk (full-fat can); 2 tsp sugar; 4 cup water; null null salt or soy sauce (to taste); 16 oz extra firm tofu (cubed); 200 g rice vermicelli noodles (or 4 bundles mung bean vermicelli* see note); 0.5 unit lime juice (from 0.5 lime, plus more to taste (1 to 2 tablespoons)); 0.5 cup thai basil; 0.25 cup chopped cilantro (optional)

Instructions

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1

Aromatics: Melt the coconut oil (1 tbsp) in a large pot over medium heat. Add the garlic cloves (2.5 cloves), fresh ginger (1 tbsp), and thai red curry paste (2.5 oz) to the pot and sauté for 2 minutes, until the [thai red curry paste] begins to dry out.
2

Vegetables: Add the yellow onion (0.5), red bell pepper (1), and green bean (6 oz) to the pot; sauté for 2 to 3 minutes, until the [yellow onion] begins to soften.
3

Simmer: Add the extra firm tofu (16 oz), coconut milk (13.5 oz), sugar (2 tsp), and water (4 cup). Stir well and bring to a boil over medium-high heat.
4

Noodles: Add the rice vermicelli noodles (200 g) to the pot once the broth begins to boil. Simmer until the [rice vermicelli noodles] are cooked according to the package instructions. If the broth reduces too much, add extra [water] to taste.
5

Final Touches: Turn the heat off and stir in the thai basil (0.5 cup) leaves and lime juice (0.5). Season with additional [lime juice] and [salt or soy sauce] to taste, if necessary.
6

Serve & Store: Serve immediately, garnished with chopped cilantro (0.25 cup) or more [thai basil]. Store any leftover in the fridge for up to 5 days.
7

MAKE-AHEAD OPTION: Proceed with steps 1-2 as written.
8

Sauce: Add the [coconut milk] and [sugar] to the pot and mix well, then remove from the heat.
9

Assemble: Divide the veggies and curry sauce between 4 large jars (or your preferred serving size) that can each hold at least 4 cups of liquid. Top the veggies off with the [extra firm tofu], followed by the dry [rice vermicelli noodles] and [thai basil]. Seal the jars and store in the fridge for up to 5 days.
10

Enjoy: To prepare 1 serving – bring water (1.25 cup) (295 ml) to a boil on the stove or in an an electric kettle. Pour the hot [water] into the jar, re-seal, and let sit for 10 minutes. Uncover, add the [lime juice], and stir well. Season with additional [soy sauce] or [salt] to taste, if necessary.