Vegan Red Thai Curry Noodle Soup
From plantifulpalate.com
50 minServes 4
A creamy, spicy coconut broth with crispy pan-fried tofu, rice noodles, and wilted greens, finished with lime and fresh coriander.
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| prepDrain and press tofu for 15 min between towels under a weighted plate | ||||||||
| 400 g firm tofu | Fry tofu cubes 5–7 min until golden, set aside | Stir crispy tofu into broth, squeeze lime, season | Divide noodles into bowls, ladle broth & garnish | |||||
| 1 tbsp vegetable oil (for the tofu) | ||||||||
| 1 tbsp vegetable oil (for the broth) | Sauté onion in oil 4–5 min until soft | Add garlic & ginger, cook 1–2 min | Stir in curry paste & paprika, cook 1–2 min | Pour in coconut milk & stock, add soy & maple | Simmer 10 min to meld flavours | Wilt greens in broth 2–3 min | ||
| 1 large onion, finely sliced | ||||||||
| 3 cloves garlic, minced | ||||||||
| 1 tbsp grated ginger | ||||||||
| 2 tbsp red curry paste (vegan) | ||||||||
| 1 tsp smoked paprika | ||||||||
| 400 ml canned coconut milk | ||||||||
| 500 ml vegetable stock | ||||||||
| 1 tbsp soy sauce | ||||||||
| 1 tbsp maple syrup | ||||||||
| 100 g kale or spinach leaves | ||||||||
| 200 g rice noodles | Cook noodles per package, drain & rinse | |||||||
| Juice of 1 lime, salt, freshly ground black pepper, fresh coriander leaves for garnish | ||||||||
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