Thai Red Curry Soup (Easy in 30 Minutes)

Ingredients

• 12 oz / 300g firm tofu diced into cubes (you can also use chicken or shrimp)
• 4 heaped tablespoons Thai red curry paste
• 1 can coconut milk
• 7 oz rice vermicelli noodles
• 4 garlic cloves diced
• 1-2 inches fresh ginger diced
• 2 cups vegetable broth (low sodium)
• 2 cups water
• 1 medium carrot sliced
• 1 medium zucchini sliced
• 4.5 oz broccoli sliced into florets - approx 1.5 cups
• 4.5 oz cauliflower sliced into florets - approx 1.5 cups
• 1 lime
• 1 handful fresh basil leaves
• 1 tablespoon extra virgin olive oil
• Optional sliced red chili pepper if you like it extra spicy
• Fresh cilantro/coriander, basil leaves, lime wedges, sliced green onions

Instructions

1. 1

   In a large pot, add the olive oil, garlic and ginger. Sauté on a low heat for a few minutes until lightly golden

2. 2

   Add the red curry paste and sauté for 3-5 minutes until fragrant over medium heat, continuing to stir through which releases all the aromatics

3. 3

   Pour in the coconut milk, vegetable stock and 2 cups of water. Add a pinch of salt and squeeze in ½ the lime juice. Place the lid on and allow to simmer for 15 minutes to develop the rich broth

4. 4

   Add the tofu cubes, vegetables, a handful of basil leaves and cook for approximately 5 minutes until the vegetables are cooked to your liking. They should still have a slight crunch and not be mushyTaste the broth and season if needed, note if you prefer it more spicy you can optionally add the extra red chili pepper

5. 5

   Add the rice noodles to a large bowl and pour over boiling water, ensuring all the noodles are submerged. Allow to cook as per package instructions (usually takes 4 minutes). Then drain and set aside

6. 6

   To serve, place rice noodles in your serving bowls then add ladles of the soup and ingredients. Garnish with basil leaves, cilantro, with a squeeze of lime and enjoy your delicious bowl of Thai Red Curry Soup!