Winter Vegetable Curry with Rice Noodles + Crispy Tofu
Serves 830 mins prep30 mins cook
This vegan coconut curry noodle soup has a creamy, spiced golden broth, loads of veggies, and oodles of noodles. A nourishing one-dish meal that's naturally gluten-free, vegetarian, and vegan, plus it's made with easy to find ingredients. Thai Kitchen curry paste is usually fairly mild, but spice levels will differ, so taste yours to determine how much spice you want in your curry, adding more or less to taste. This recipe is adapted loosely from Super Natural Cooking.
0 servings
What you need
tbsp coconut oil
clove garlic
tbsp thai red curry paste
tbsp turmeric powder
tbsp sugar
oz carrot
oz broccolini
tbsp vegetable oil
oz rice noodles
Instructions
0 In a large wok, dutch oven, or soup pot, warm the oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, for a few minutes until translucent and softened. 1 Add the curry paste and cook for a few more minutes, stirring constantly, until fragrant. 2 Add the coconut milks, stock, turmeric and sugar. 3 Add the carrots and cauliflower. 4 You can optionally add the broccolini and bok choy now too. Or to keep their color vibrant, cook them separately in boiling water and remove when bright green and crisp tender. Rinse with cool water to stop the cooking. 5 Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. 6 Taste, adding as much tamari as you need to make the broth salty to your taste. 7 Heat the remaining 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden. Alternatively, add the raw tofu to the curry when it’s nearly done, and cook for 2-3 minutes until flavorful and tender. 8 Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of vegetable oil. 9 To serve, place a nest of noodles in a bowl and top with the veggies and broth, tofu, a good squeeze of lime, and a sprinkling of scallions or cilantro. 10 Serve with extra lime wedges and Sriracha, if desired, and both chopsticks and soup spoons for easy eating.View original recipe