Thai Red Curry Noodle Soup with Crispy Tofu
A quick and flavorful 15-minute Thai-inspired noodle soup featuring crispy cubes of tofu, brown rice noodles, and a creamy coconut red curry broth. It is packed with fresh ginger, garlic, and baby bok choy for a nourishing at-home meal.
Ingredients
- 1 Tbsp vegetable oil
- 11 oz firm tofu, pressed, cut into 1 cm cubes
- 1 tsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 Tbsp grated fresh ginger
- 3 Tbsp Thai red curry paste
- 2.5 cups vegetable broth
- 1.67 cups canned full-fat coconut milk
- 2 Tbsp reduced-sodium soy sauce
- 2 tsp sambal oelek (optional)
- 1 pepper medium red bell pepper, thinly sliced
- 4.4 oz brown rice noodles
- 2 heads heads baby bok choy, ends trimmed
- to taste fresh basil leaves
- to taste fresh bean sprouts
- for serving lime wedge
- to taste sliced green onion
Instructions
- Heat 1 Tbsp oil in a large pan over medium-high heat. Add the cubic tofu and cook until golden on most sides, about 8 minutes, stirring occasionally.
- Meanwhile, in a large pot, heat 1 tsp oil over high heat. Add the minced garlic and grated ginger and cook for 2 minutes, stirring often.
- Add the red curry paste to the pot and cook for 1 more minute, stirring constantly.
- Pour in the vegetable broth, coconut milk, soy sauce, and sambal (if using), then add the sliced bell pepper. Stir to combine, partially cover, and simmer for 5 minutes.
- Add the brown rice noodles and baby bok choy to the broth and simmer for 3 minutes. Note: if using noodles with longer cook times, boil them separately before adding.
- Divide the soup into bowls. Top with the crispy golden tofu and optional toppings like basil, bean sprouts, lime, and green onions.