Red Curry Noodle Soup | Recipe Cart | Recipe Cart

Ingredients

• 3 ounces rice noodle vermicelli
• 2 tablespoons peanut oil, (divided)
• 7 ounces super firm tofu, (cut into 1/2 inch cubes)
• 1/2 medium onion, (sliced into half rings)
• 1 small red bell pepper, (roughly diced)
• 3 tablespoons red curry paste, (plus more to taste (up to 6 tablespoons))
• 2 cups vegetable broth, (plus up to 1 additional cup)
• 1 (14 ounce or 400 ml) can full-fat coconut milk
• 1 small broccoli crown, (broken into florets)
• 1 tablespoon lime juice
• Salt, (to taste)
• Fresh basil, cilantro, and/or scallions, (for serving)