Name: Thai Red Curry Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp extra virgin olive oil; 4 null garlic cloves (diced); 1.5 inch ginger (fresh, diced); 4 heaping tbsp thai red curry paste; 1 can coconut milk; 2 cups vegetable broth (low sodium); 2 cups water; null pinch salt; 0.5 null lime (half, for juice); 300 g firm tofu (diced into cubes); 1 medium carrot (sliced); 1 medium zucchini (sliced); 125 g broccoli florets; 125 g cauliflower florets; 1 handful fresh basil leaves; 200 g rice vermicelli noodles; null null red chili pepper (sliced, if you like it extra spicy); null to_garnish fresh cilantro/coriander; null to_garnish basil leaves; null to_garnish lime wedges; null to_garnish green onions (sliced)

Instructions

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1

In a large pot, heat the extra virgin olive oil (1 tbsp), then add the cloves (4 garlic) and ginger (1.5 inch). Sauté on a low heat for a few minutes until lightly golden.
2

Add the tbsp thai red curry paste (4 heaping) and sauté for 3-5 minutes over medium heat, continuously stirring to release aromatics.
3

Pour in the coconut milk (1 can), vegetable broth (2 cups), and water (2 cups). Add a [pinch salt] and squeeze in lime (0.5) juice. Cover and simmer for 15 minutes to develop the rich broth.
4

Add the firm tofu (300 g), carrot (1 medium), zucchini (1 medium), broccoli florets (125 g), cauliflower florets (125 g), and fresh basil leaves (1 handful). Cook for approximately 5 minutes until vegetables are tender-crisp. Taste and season if needed. Optionally, add [optional sliced red chili pepper] for extra spice.
5

Cook the rice vermicelli noodles (200 g) according to package instructions (usually 4 minutes in boiling water). Drain and set aside.
6

To serve, place [rice vermicelli noodles] in bowls, then ladle in the soup and ingredients. Garnish with [to_garnish fresh cilantro/coriander], [to_garnish basil leaves], [to_garnish lime wedges], and [to_garnish sliced green onions].