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Thai Red Curry Noodle Soup with Crispy Tofu

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: Thai
Keyword: Red Curry, Soup, Thai, Tofu
Servings: 6

Ingredients

SOUP

  • 2 Tbsp coconut oil
  • 1 package extra-firm tofu cubed
  • 2 tsp olive oil
  • 6 cloves garlic minced
  • 2 Tbsp fresh ginger peeled, minced
  • 6 Tbsp Thai red curry paste
  • 3 cubes vegetable bouillon 1 cube per 2 cups water
  • 5 cups boiling water
  • 1 red bell pepper thinly sliced, halved
  • 1 can full-fat coconut milk
  • 4 Tbsp sodium-reduced soy sauce
  • 4 tsp Sriracha
  • 1 package rice noodles
  • 2 baby bok choy ends tripped, washed (or sub other Asian greens of choice)
  • 2 cups snow peas chopped

OPTIONAL TOPPINGS

  • Sliced green onions
  • Fresh cilantro
  • Toasted crushed peanuts
  • Sliced red chili
  • Lime wedges

Instructions

  • Add coconut oil and tofu to a non-stick pan on medium heat. Try to not flip the tofu too soon.
  • Meanwhile, to a large pot on high heat, add oil, garlic and ginger. Let cook for 2 minutes. Then add red curry paste and cook for 1 min more, stirring throughout. All the while, flipping the tofu as needed. When tofu is cooked to your liking, set aside.
  • To the large pot, add the bouillon cubes, boiling water, coconut milk, bell pepper, soy sauce, snow peas, and Sriracha, partially cover and let simmer for 5 minutes, then add the noodles, tofu, and baby bok choy and let simmer for 3 more minutes. Garnish and serve.

Notes

  • * If vegan, make sure to check the ingredient list of the curry paste to make sure it is free from fish sauce
  • ** If you don't have instant noodles that cook within 3 minutes, cook the noodles in a separate sauce pan first, and then add it to the coconut broth at the end.
  • Variations: add any other veggies you enjoy, like diced mushrooms, sliced carrots, or broccoli! mix up the vegetables by using carrots, snap peas, spinach, or mushrooms. Swap out the tofu for tempeh or mock chicken. Top with crushed roasted cashews or peanuts.
  • Storage: best enjoyed immediately. Otherwise, keep in an air-tight container in the fridge for up to 2 days.
  • Recipe adapted from Pick Up Limes: https://www.pickuplimes.com/single-post/2019/03/29/Thai-Red-Curry-Noodle-Soup-with-Crispy-Tofu