This Thai Red Curry Noodle Soup is the perfect addition to your weekly plant-based meal rotation. It can be made in under 30 minutes, and is so easy and comforting!
- 3 cloves garlic
- 1 piece of ginger
- 2 tbsp Thai curry paste
- 500ml water
- 200ml coconut milk
- 200g tofu (fry in oil)
- 1/2 zucchini
- 100g mushrooms
- Juice from 1/2 a lime
- 1 tbsp soy sauce
- Rice noodles
- 50g bean sprouts (optional)
- A handful of cilantro (optional)
- Bell pepper slices (optional)
- Sesame seeds (optional)
- Cut the tofu into cubes and fry in oil until golden brown on both sides. Remove and set aside.
- Finely mince the garlic and ginger. Cut the zucchini and mushroom into thin slices.
- Saute the minced garlic and ginger in oil for 1 minute, then add the Thai curry paste and saute for a few minutes, adding a bit of water to deglaze the pan.
- Add the water and coconut milk. Bring to a boil.
- Add the zucchini, mushroom, and rice noodles. Simmer for about 5 minutes or until the noodles and veggies are softened and cooked (check the package instructions of your noodles).
- Season with soy sauce and a squeeze of lime juice.
- Assemble the noodle bowl with bean sprouts, coriander, bell pepper slices and sesame seeds.
To save time, you can use pre-fried tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Thai
Keywords: thai food, plant-based food, veganuary series, red curry paste, noodle soup, comfort food, asian food