2. Cook bell pepper and onion in oil for a few minutes.3. Stir in the curry paste and sauté it briefly with the pepper and onion.4. Add the broth, coconut milk, and broccoli.
5. Simmer until the broccoli is tender and bright green. This should only take about 5 minutes.6. Stir soaked noodles and the cooked tofu into the soup.
Leftover red curry noodle soup will keep in a sealed container in the fridge for 3 to 4 days.I recommend storing the leftover noodles separately from the soup. This will keep them from getting soggy.