Thai Red Curry Noodle Soup
Yield: 6 servings (8 cups)
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
1 tablespoon olive oil
1 1/2 pounds firm tofu cut into 1-inch chunks and/or fake shrimp
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced (opt.)
1 onion, diced or asophetida
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium vegetable broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles
1 tablespoon seaweed flakes
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
Heat olive oil in a large stockpot or Dutch oven over medium heat, add asophetida. Add soy sauce to tofu and salt and pepper, to taste. Add tofu and shrimp the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in vegetable broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in tofu and shrimp. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, sea weed flakes and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.