Red Curry Noodle Soup with Crispy Tofu

RECIPE BY ALEXANDRA PASKA OF @PLANTBASED.TRAVELER

Red Curry Noodle Soup with Crispy Tofu is full of veggies and rice noodles...because you can’t have a spicy soup without noodles in my opinion! It is super flavorful and just a little spicy from the curry paste, and topped with crispy pan seared tofu for extra protein. Delicious, easy to make, and ready in about 20 minutes!

INGREDIENTS

Makes 2 Servings

Soup:
  • 3 shallots, finely diced 
  • 3 garlic gloves, minced 
  • 1 small piece of ginger, grated or 1/2 tbsp ginger paste 
  • 1 tbsp avocado or coconut oil 
  • 3 tbsp vegan-friendly red Thai curry paste (or to taste) 
  • 1 cup canned coconut milk
  • 3 cups vegetable broth 
  • 1 small head o broccoli, cut into florets 
  • 2 carrots, sliced (I used one red and one yellow) 
  • 1 bell pepper, cut into pieces 
  • 1 tbsp coconut aminos or light soy sauce 
  • 1/2 tbsp coconut sugar 
  • 1/2 tbsp lemongrass paste (optional) 
  • 2 servings of rice noodles

 

Tofu:
  • 1/2 package (7 oz/200 g) extra firm tofu, lightly pressed (or use super firm tofu) 
  • 1 tbsp avocado or coconut oil 
  • Pinch of salt 

Plus:
  • Fresh lime juice and chopped cilantro 

 

STEPS
  • Cut tofu in half horizontally, wrap in a clean kitchen or paper towel, and press lightly for 10 minutes. 
  • Cook noodles according to package directions (deduct 1 minute of cooking time), rinse and set aside. 
  • Cut tofu into cubes, and season with a pinch of salt. 
  • Heat up 1 tbsp of oil, and sear tofu from all sides until crispy and browned, about 2 minutes each side, medium heat. (I use a cast iron skillet for that). 
  • Add the second tbsp of oil to a pan or wok and sauté shallots, garlic, and ginger until fragrant. Then add curry paste, and stir for a minute. 
  • Add coconut sugar, coconut milk, coconut aminos, lemongrass, vegetable broth, chopped veggies, and bring to a boil. 
  • Let simmer for 5 minutes (or until vegetables have reached desired tenderness), then add cooked rice noodles, and simmer for another minute. 
  • Season to taste with a pinch of salt, and squeeze over some fresh lime juice. 
  • Top soup with the crispy tofu, chopped cilantro, and enjoy!

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to
encourage people from around the world to eat more plant-based food.

Instagram: @plantbased.traveler



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