Spicy Thai Noodle Soup
Servings: 0
Ingredients
- 2 tbsp sesame oil/ coconut oil or peanut oil
- 1 jar Red Curry Sauce Trader Joes*
- 3 tbsp Sambal adjust per your spice level
- ½ tsp Turmeric Powder
- 2 tbsp ginger (grated)
- 4 cloves garlic (crushed)
- 32 oz Vegetable or chicken broth
- 1 can (14oz) Coconut milk
- 2 cup mushroom (sliced)
- 1 cup carrots (julienned)
- Salt per taste
- 1 box Extra Firm Tofu
- Thin Rice Noodles
- Lime Juice
- cilantro, roasted crushed peanuts, red chilies (optional)
Instructions
Noodles
- Cook rice noodles as per package instructions and set aside
Tofu
- Press tofu for 15 minutes to remove excess water
- Cut tofu into squares and sauté till slightly brown
Soup
- On medium heat sauté garlic, ginger, tumeric and curry paste in oil for 2/3 minutes
- Add broth, coconut milk and bring to a slight boil
- Add mushroom, carrots, and lime juice
- Simmer for 15 minutes (stir occasionaly)
- Add tofu pieces and simmer for a few more minutes
- Taste for seasoning of salt, spice, and sour level you prefer
Serving The Soup
- Take one serving of rice noodle, pour the soup over the noodles, and garnish crushed peanuts, chilies, and cilantro. Best served when nice and hot.
Notes
*Can use red curry paste (3/4 tbsp), 2 tablespoon fish sauce (there are vegetarian versions)