Red Curry Noodle Soup
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!
Servings: 4
Calories: 464kcal
Ingredients
- 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
Instructions
- Fill a large saucepan with water and place over high heat. Bring to a boil and remove the pot from heat.
- 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.
- Drain the noodles into a colander and rinse them thoroughly with cold water.
- While the noodles soak, coat the bottom of a large nonstick skillet with 1 tablespoon of the oil and place it over medium heat.
- 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.
- While the tofu cooks, begin the soup. Heat the remaining tablespoon of oil in a large pot, then add the onion and bell pepper.
- Sweat the onion and pepper for about 5 minutes, until they begin to soften.
- Stir in the curry paste and cook it with the onion and pepper for 1 minute, stirring constantly.
- Stir in 2 cups of broth, coconut milk, and broccoli. Raise the heat and bring the soup to a boil.
- 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.
- Remove the pot from heat and stir in the cooked tofu and soaked noodles. Season the soup with lime juice and salt to taste.
- Ladle the soup into bowls and serve with fresh basil, cilantro and/or scallions. Serve.
Nutrition
Serving: 2cups | Calories: 464kcal | Carbohydrates: 32.2g | Protein: 9.2g | Fat: 33.7g | Saturated Fat: 21.4g | Sodium: 962mg | Potassium: 596mg | Fiber: 3.3g | Sugar: 5.6g | Calcium: 160mg | Iron: 6mg