Curries are the best. Fast, flavourful, and versatile.
Indian, Nepalese, North African, Japanese, or Thai - I love them all.
I think this might be Robin's new favourite recipe. It's possibly my new favourite too!
Bonus: it's ready in only 15 minutes. It was an instant hit with our friends and family.
The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly. Keep in mind if your noodles take longer to cook, you'll want to add them in a bit sooner.
Plate method: for many of our meals, we try to follow the plate method whenever possible to ensure that our meals are nutritionally balanced. Learn more about the plate method here!
Fun fact: we learned during the making of this recipe that bok choy and pak choi are the same vegetable!
In Canada, we called is it bok choy, and here in the Netherlands they call it pak choi.
Watch How To Make It Here
This recipe starts at 0:43
Thai Red Curry Noodle Soup with Crispy Tofu
▸ ▹ Vegan, refined sugar-free, nut-free
Yield: 2-3 servings
Total Time: 15 min
1 Tbsp (15 ml) coconut oil
1 package (250g) extra-firm tofu, cubed
1 tsp (5 ml) oil
3 cloves garlic, minced
1 thumb-sized piece of fresh ginger, peeled, minced
3 Tbsp (15 ml) Thai red curry paste*
2 vegetable bouillon cubes
2.5 cups (625 mL) boiling water
1 red bell pepper, thinly sliced, halved
1 can (400 ml) coconut milk (we used full-fat for extra flavour)
2 Tbsp (30 ml) sodium-reduced soy sauce
2 tsp (10 ml) sambal oelek (optional, or sub other mild hot sauce)
125 g (4.5 oz) instant noodles**
2 small heads bok choy, ends tripped, washed (or sub other Asian greens of choice)
INGREDIENTS: Optional Toppings
Sliced spring onions
Fresh basil leaves, or fresh coriander
Toasted crushed peanuts
Sliced red chili
Add coconut oil and tofu to a non-stick pan on medium heat. Try to not flip the tofu too soon, as it'll break apart this way. Just let it sit, and when the tofu "let's go" of the pan on it's own with a gentle push of your spatula, then you can flip it.
Meanwhile, to a large pot on high heat, add oil, garlic and ginger. Let cook for 2 minutes, adding a splash of water as needed to deglaze the pan. Then add red curry paste and cook for 1 min more, stirring throughout. All the while, flipping the tofu as needed. When tofu is cooked to your liking, set aside.
To the large pot, add the bouillon cubes, boiling water, coconut milk, bell pepper, soy sauce and sambal, partially cover and let simmer for 5 minutes, then add the noodles and Asian greens and let simmer for 3 more minutes. Add in the tofu, serve, garnish. Enjoy!
* If vegan, make sure to check the ingredient list of the curry paste to make sure it is free from fish sauce
** If you don't have instant noodles that cook within 3 minutes, cook the noodles in a separate sauce pan first, and then add it to the coconut broth at the end.
Variations: add any other veggies you enjoy, like diced mushrooms, sliced carrots, or broccoli! mix up the vegetables by using carrots, snap peas, spinach, or mushrooms. Swap out the tofu for tempeh or mock chicken. Top with crushed roasted cashews or peanuts.
Storage: best enjoyed immediately. Otherwise, keep in an air-tight container in the fridge for up to 2 days.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes