Thai Red Curry Noodle Soup with Crispy Tofu | Pick Up Limes

Name: Thai Red Curry Noodle Soup with Crispy Tofu | Pick Up Limes
Ingredients: 1 Tbsp (15ml) vegetable oil; 11 oz (325g) firm tofu , pressed, cut into 1 cm cubes tempeh mock "chicken" pieces; 1 tsp (5ml) vegetable oil; 3 garlic cloves , minced; 1 Tbsp (6g) grated fresh ginger; 3 Tbsp (45g) Thai red curry paste †; 2½ cups (600ml) vegetable broth; 1⅔ cups (400ml) canned full-fat coconut milk canned light coconut milk; 2 Tbsp (30ml) reduced-sodium soy sauce tamari; 2 tsp (10ml) sambal oelek (optional) sriracha; 1 red bell pepper , thinly sliced carrot medium broccoli broccolini shiitake mushrooms button mushrooms sugar snap peas; 4.4 oz (125g) brown rice noodles quick-cooking ramen noodles white rice noodles; 2 heads baby bok choy , ends trimmed fresh spinach; fresh basil leaves; lime slice; fresh bean sprouts; sliced green onion

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This Thai Red Curry Noodle Soup with Crispy Tofu is a weeknight hero and one of our all-time favourites. A fragrant coconut-curry broth swirls around tender noodles, sweet red bell pepper, and fresh...

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Ingredients

1 Tbsp (15ml) vegetable oil
11 oz (325g) firm tofu , pressed, cut into 1 cm cubes tempeh mock "chicken" pieces
1 tsp (5ml) vegetable oil
3 garlic cloves , minced
1 Tbsp (6g) grated fresh ginger
3 Tbsp (45g) Thai red curry paste †
2½ cups (600ml) vegetable broth
1⅔ cups (400ml) canned full-fat coconut milk canned light coconut milk
2 Tbsp (30ml) reduced-sodium soy sauce tamari
2 tsp (10ml) sambal oelek (optional) sriracha
1 red bell pepper , thinly sliced carrot medium broccoli broccolini shiitake mushrooms button mushrooms sugar snap peas
4.4 oz (125g) brown rice noodles quick-cooking ramen noodles white rice noodles
2 heads baby bok choy , ends trimmed fresh spinach
fresh basil leaves
lime slice
fresh bean sprouts
sliced green onion