Name: Thai Red Curry Noodle Soup with Crispy Tofu
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Ingredients: 1 tbsp vegetable oil; 11.464 oz firm tofu (, pressed, cut into 1 cm cubes); 1 tsp vegetable oil; 3 cloves garlic (, minced); 1 tbsp grated fresh ginger; 3 tbsp thai red curry paste ( (ensure vegan)); 2.5 cups vegetable broth; 1.67 cups canned full-fat coconut milk; 2 tbsp reduced-sodium soy sauce; 2 tsp sambal oelek ( (optional)); 1 null red bell pepper (, thinly sliced); 4.409 oz brown rice noodles; 2 heads baby bok choy (, ends trimmed); null null fresh basil leaves; null null lime slice; null null fresh bean sprouts; null null sliced green onion

Thai Red Curry Noodle Soup with Crispy Tofu

This vibrant Thai Red Curry Noodle Soup with Crispy Tofu is a weeknight favorite. Aromatic coconut-curry broth envelops tender noodles, sweet red bell pepper, and fresh bok choy. The golden, crispy tofu adds a delightful textural contrast. This rich and comforting dish is surprisingly quick to prepare, making it a perfect healthy and flavorful meal for any evening.

Instructions

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1

Heat the vegetable oil (1 tbsp) in a large pan over medium-high heat. Cook the firm tofu (11.464 oz) until golden on all sides, about 8 minutes. Stir occasionally.
2

Meanwhile, heat the vegetable oil (1 tsp) in a large pot over high heat. Cook the garlic (3 cloves) and grated fresh ginger (1 tbsp) for 2 minutes.
3

Add the thai red curry paste (3 tbsp) and cook for 1 more minute, stirring throughout.
4

Add the vegetable broth (2.5 cups), canned full-fat coconut milk (1.67 cups), reduced-sodium soy sauce (2 tbsp), sambal oelek (2 tsp), and bell pepper (1 red). Stir and partially cover. Let the soup simmer for 5 minutes.
5

Then add the brown rice noodles (4.409 oz) and baby bok choy (2 heads) and let simmer for 3 more minutes**.
6

Serve, add the [firm tofu], and your desired garnish (such as [fresh basil leaves], [lime slice], [fresh bean sprouts], or [sliced green onion]), and enjoy!