🍲 Speedy Thai Red Curry Noodle Soup

40 minutes

1. Cut extra-firm tofu(400 g) into small cubes. Finely dice shallot(2 items) and mince garlic(4 cloves) and fresh ginger(2 tbsp). Roughly chop peanuts(50 g) and set aside.
2. Heat vegetable oil(2 tbsp) in a frying pan over a medium heat. Add the tofu and soy sauce(2 tbsp), then cook for 3-5 mins until golden brown on all sides. Remove the tofu from the pan and set aside.
3. Add a little more vegetable oil(1 tbsp) to the same pan and fry the shallots for 5mins until softened. Add the garlic and ginger and cook for 2-3 mins, stirring often, until fragrant. Add Thai red curry paste(3 tbsp) and cook for a further 2-3 mins, stirring frequently.
4. Pour in water(750 ml), coconut milk(400 ml), sambal oelek(1 tbsp), remaining soy sauce(1 tbsp), vegetable stock cube(1 item), agave nectar(1 tbsp), smooth peanut butter(3 tbsp), and vegan fish sauce(1 tbsp). Bring to a gentle simmer and cook for 5 mins.
5. Add tenderstem broccoli(250 g) and cook for 5 mins, until just tender. Add flat rice noodles(250 g) and cook for 1-2 mins, or until softened and silky.
6. Divide the soup between bowls and top with the crispy tofu, chopped peanuts, fresh coriander(20 g), and plenty of zest and juice from limes(2 items).
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.