Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be!
Ingredients
- 4+ tablespoons olive oil
- 1 container of tofu, cut into 1 inch cubes or wedges
- 2 garlic cloves, minced
- 2 shallots, sliced thinly
- 1 red bell pepper, diced
- 1 celery stalk, sliced
- 3 carrots, chopped
- 1 teaspoon turmeric
- 2 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups faux chicken broth – I like the “Better than Bouillon” brand
- 2 (13.5-ounce) can coconut milk
- 4 teaspoons brown sugar
- 1-2 tablespoons tamari
- 1 (12-ounce) package rice noodles
- Freshly squeezed lime juice from 2 limes
On the side:
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
- diced avocado
- hot sauce (sriracha?)
Process
- Heat 2 tablespoons of olive oil in a large pot over medium heat
- Add garlic, carrots, celery, bell pepper, and shallots. Cook, stirring occasionally, until tender
- Stir in red curry paste, turmeric, and ginger and cook for a couple of minutes
- Add broth, brown sugar, and coconut milk
- Bring to a boil then reduce heat and cook, stirring occasionally, for at least 10 minutes
- Meanwhile, pan fry the tofu in 2 tablespoons of olive oil until browned and then add to broth after it has simmered for 10 minutes
- Cook the noodles al dente according to directions, and then toss lightly in a bit of olive oil or leave in a cold water bath until plating
- Remove soup from heat and add lime juice, and salt and pepper to taste
- Serve the soup over the noodles with avocado, green onions, cilantro, basil, and hot sauce to preference
