Red Curry Noodle Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 3 green onions (chopped (whites and greens separated))
• 1 tablespoon ginger (grated)
• 3 garlic cloves (minced)
• 3-4 tablespoons red curry paste
• 4 cups low sodium vegetable broth
• 1 cup coconut milk (carton or canned)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 14 ounces extra firm tofu (drained and cubed)
• 4 ounces thin rice noodles
• 2 large carrots (julienned)
• ½ red pepper (julienned)
• 1 lime (juiced)
• Cilantro leaves (for garnish)
• Green onions (for garnish)

Steps

1. 1

   Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.

2. 2

   Stir in the vegetable broth and coconut milk, cover the pot and bring everything to a boil.

3. 3

   Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.

4. 4

   Turn off the heat and stir in the sliced carrots and sliced red peppers. Garnish with cilantro and green onions.