This red curry noodle soup is made with slurpable noodles, veggies and pan-fried tofu in a spicy Thai coconut milk broth. Super easy to make, full of flavor, and satisfying enough for a meal! The best part: this soup can be on the table in about 30 minutes!
- 3 ounces rice noodle vermicelli
- 2 tablespoons peanut oil, divided
- 7 ounces super firm tofu, cut into ½ inch cubes
- ½ medium onion, sliced into half rings
- 1 small red bell pepper, roughly diced
- 3 tablespoons red curry paste, plus more to taste (up to 6 tablespoons)
- 2 cups vegetable broth, plus up to 1 additional cup
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 small broccoli crown, broken into florets
- 1 tablespoon lime juice
- Salt, to taste
- Fresh basil, cilantro, and/or scallions, for serving
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Fill a large saucepan with water and place over high heat. Bring to a boil and remove the pot from heat.
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Submerge the noodles in the water and soak them until softened, stirring occasionally. This normally takes about 3 minutes, but refer to the noodle package directions, as brands may vary.
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Drain the noodles into a colander and rinse them thoroughly with cold water.
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While the noodles soak, coat the bottom of a large nonstick skillet with 1 tablespoon of the oil and place it over medium heat.
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Add the tofu cubes and cook them for about 10 minutes, flipping once or twice, until browned on multiple sides. Transfer the tofu to a plate when done.
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While the tofu cooks, begin the soup. Heat the remaining tablespoon of oil in a large pot, then add the onion and bell pepper.
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Sweat the onion and pepper for about 5 minutes, until they begin to soften.
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Stir in the curry paste and cook it with the onion and pepper for 1 minute, stirring constantly.
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Stir in 2 cups of broth, coconut milk, and broccoli. Raise the heat and bring the soup to a boil.
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Lower the heat and allow the soup to simmer until the broccoli is tender and bright green, about 5 minutes. You can add up to an additional cup of broth if the liquid reduces too much or you prefer a brothier soup.
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Remove the pot from heat and stir in the cooked tofu and soaked noodles. Season the soup with lime juice and salt to taste.
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Ladle the soup into bowls and serve with fresh basil, cilantro and/or scallions. Serve.