Curry Noodle Soup Recipe by Tasty

Inspired by ohmyveggies.com

Ingredients

for 6 servings

2 tablespoons
refined coconut oil
3 cloves garlic, minced
1 tablespoon
ginger, minced
2 ½ tablespoons
red curry paste
15 oz
coconut milk, 1 can (425 g)
3 cups
vegetable broth (720 mL)
1 tablespoon
agave
8 oz
rice noodle (225 g)
7 oz
tofu, cubed (200 g)
2 cups
broccoli floret (300 g)
1 red bell pepper, thinly sliced
1 tablespoon
lime juice
salt, to taste
fresh cilantro, to serve

Preparation

Under 30 min

In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
Add the red curry paste and cook another 2-3 minutes.
Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
Stir in the lime juice and add salt to taste.
Garnish with cilantro and serve immediately.
Enjoy!

Tips

1 of 4

correena

We LOVE Thai food! We added an extra can of coconut milk to thicken it a bit. Served over steamed rice... So good!
1 month ago Helpful (6)
Prapti Shah

I make this without the noodles and just add them in when I am ready to eat (boil them separately) Or, you can have it with rice as well
1 month ago Helpful (4)
izzyhardin

if you’re using fresh rice noodles, add at least a half cup of water - it thickens. also add the noodles after you add the tofu and broccoli.
1 month ago Helpful (3)
Sarah Dal-Seno

I don’t like cilantro so I added parsley. It was delicious
27 days ago Helpful (2)

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