🍲 Speedy Thai Red Curry Noodle Soup

🥘 Ingredients

• extra-firm tofu 400 g
• shallot 2 items
• garlic 4 cloves
• fresh ginger 2 tbsp
• peanuts 50 g
• vegetable oil 2 tbsp
• soy sauce 2 tbsp
• vegetable oil 1 tbsp
• Thai red curry paste 3 tbsp
• water 750 ml
• coconut milk 400 ml
• sambal oelek 1½ tbsp
• soy sauce 1 tbsp
• vegetable stock cube 1 item
• agave nectar 1 tbsp
• smooth peanut butter 3 tbsp
• vegan fish sauce 1 tbsp
• tenderstem broccoli 250 g
• flat rice noodles 250 g
• fresh coriander 20 g
• limes 2 items

1. 1

   Cut extra-firm tofu into small cubes. Finely dice shallot and mince garlic and fresh ginger . Roughly chop peanuts and set aside.
2. 2

   Heat vegetable oil in a frying pan over a medium heat. Add the tofu and soy sauce , then cook for 3-5 mins until golden brown on all sides. Remove the tofu from the pan and set aside.
3. 3

   Add a little more vegetable oil to the same pan and fry the shallots for 5 mins until softened. Add the garlic and ginger and cook for 2-3 mins, stirring often, until fragrant. Add Thai red curry paste and cook for a further 2-3 mins, stirring frequently.
4. 4

   Pour in water , coconut milk , sambal oelek , remaining soy sauce , vegetable stock cube , agave nectar , smooth peanut butter , and vegan fish sauce . Bring to a gentle simmer and cook for 5 mins.
5. 5

   Add tenderstem broccoli and cook for 5 mins, until just tender. Add flat rice noodles and cook for 1-2 mins, or until softened and silky.
6. 6

   Divide the soup between bowls and top with the crispy tofu, chopped peanuts, fresh coriander , and plenty of zest and juice from limes .
7. 7

   Additional notes: Such an easy flavorsome dish to cook! I cooked it with greenbeans instead of tenderstem broccoli and with real fish sauce and it was so tasty. I made the red curry paste with garlic, galangal, lemongrass, shrimp paste, shallots ground coriander, ground cumin and thaï basil beforehand so I skipped the garlic, ginger, shallots in step 3 and added my homemade paste with everything starting from 4 (except the agave). It was perfect with "plenty of lime zest and juice" as indicated in the last step.