Thai Red Curry Noodle Soup with Crispy Tofu

hughluotatebe @cook_20868881

This is a recipe by Pick Up Limes that my fiancée discovered and I thought tasted it fantastic. My mother actually liked it even more than I did! Super simple, healthy, and tasty.

hughluotatebe @cook_20868881

This is a recipe by Pick Up Limes that my fiancée discovered and I thought tasted it fantastic. My mother actually liked it even more than I did! Super simple, healthy, and tasty.

Saved

Ingredients

2-3 servings

Crispy tofu
1 tbspcoconut oil
1 package (250 g)extra firm tofu, cubed
Soup
1 tspoil
1thumb sized piece of ginger, peeled and minced
3 clovesgarlic, minced
3 tbspThai red curry paste
2.5 cupsboiling water
1 can (400 ml)coconut milk
2 tbspsoy sauce
2vegetable bouillon cubes
1red bell pepper, thinly sliced, halved
2 tspsambal oelek (optional, or sub with other mild hot sauce)
2small heads of bok choy
125 ginstant noodles
Optional toppings
Sliced green onions
Fresh basil
Roasted crushed peanuts
Sliced red chilli
Lime wedges
Bean sprouts
Coconut milk to drizzle on top

Saved

Steps

1

Add coconut oil and tofu to a pan on medium heat. Don’t agitate the tofu or flip it too soon because it will just crumble. Let it crisp up and after a few minutes, the tofu will become easier to flip.
2

In a large pot on high heat, add the oil, garlic and ginger. Cook for 2 minutes, adding splashes of water to deglaze the pan whenever needed. Then, add the curry paste, stirring and cook thoroughly for another minute.
3

While cooking the paste, continue to flip the tofu as needed. When tofu is cooked, set aside.
4

To a large pot, add the boiling water, coconut milk, bouillon cubes, red bell pepper, soy sauce, and sambal. Stir until fully incorporated, and let it simmer for 5 minutes.
5

Add bok choy and noodles and let it simmer for another 3 minutes. We don’t want to over cook the noodles!
6

Add tofu before serving. Once mixed in, serve, and garnish with toppings.