Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai red curry noodle soup with crispy tofu. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Thai Red Curry Noodle Soup with Crispy Tofu is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Thai Red Curry Noodle Soup with Crispy Tofu is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have thai red curry noodle soup with crispy tofu using 24 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Thai Red Curry Noodle Soup with Crispy Tofu:

1. Get Crispy tofu
2. Get 1 tbsp coconut oil
3. Take 1 package (250 g) extra firm tofu, cubed
4. Prepare Soup
5. Take 1 tsp oil
6. Make ready 1 thumb sized piece of ginger, peeled and minced
7. Take 3 cloves garlic, minced
8. Make ready 3 tbsp Thai red curry paste
9. Take 2.5 cups boiling water
10. Prepare 1 can (400 ml) coconut milk
11. Make ready 2 tbsp soy sauce
12. Get 2 vegetable bouillon cubes
13. Make ready 1 red bell pepper, thinly sliced, halved
14. Make ready 2 tsp sambal oelek (optional, or sub with other mild hot sauce)
15. Take 2 small heads of bok choy
16. Take 125 g instant noodles
17. Take Optional toppings
18. Get Sliced green onions
19. Prepare Fresh basil
20. Get Roasted crushed peanuts
21. Prepare Sliced red chilli
22. Prepare Lime wedges
23. Prepare Bean sprouts
24. Prepare Coconut milk to drizzle on top

Keep in mind if your noodles take longer to cook, you'll wa. Indian, Nepalese, North African, Japanese, or Thai - I love them all. I think this might be Robin's new favourite recipe. This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free.

Steps to make Thai Red Curry Noodle Soup with Crispy Tofu:

1. Add coconut oil and tofu to a pan on medium heat. Don’t agitate the tofu or flip it too soon because it will just crumble. Let it crisp up and after a few minutes, the tofu will become easier to flip.
2. In a large pot on high heat, add the oil, garlic and ginger. Cook for 2 minutes, adding splashes of water to deglaze the pan whenever needed. Then, add the curry paste, stirring and cook thoroughly for another minute.
3. While cooking the paste, continue to flip the tofu as needed. When tofu is cooked, set aside.
4. To a large pot, add the boiling water, coconut milk, bouillon cubes, red bell pepper, soy sauce, and sambal. Stir until fully incorporated, and let it simmer for 5 minutes.
5. Add bok choy and noodles and let it simmer for another 3 minutes. We don’t want to over cook the noodles!
6. Add tofu before serving. Once mixed in, serve, and garnish with toppings.

I think this might be Robin's new favourite recipe. This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free. Cozy up with this flavorful and nourishing bowl on a chilly day! This post is sponsored by Purple Carrot. The weather's getting colder, I'm bringing out the fuzzy socks, and boy, I am ready for some cozy and warming meals.

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