Vegan Thai Red Curry Noodle Soup

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Vegan Thai Red Curry Noodle Soup is a quick, flavour-packed plant-based dinner recipe that will fill you up and keep you warm.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Thai

Diet: Vegan, Vegetarian

Keyword: chilli oil, coconut milk, extra firm tofu, ginger, lime, pak choi, peanuts, soy sauce, tamarind paste, tenderstem broccoli, thai red curry paste, vegetable stock

Servings: people

Calories: 1148.41kcal

Equipment

knife
chopping board
large saucepan
small saucepan
Frying pan
wooden spoon or spatula

Ingredients

250 g firm tofu cubed
150 g Tenderstem broccoli
2 tablespoon Thai red curry paste
1 tablespoon root ginger grated
400 ml coconut milk
2 tablespoon soy sauce
1 tablespoon tamarind paste
500 ml vegetable stock
150 g noodles
2 pak choi sliced
Thai basil leaves to serve
2 tablespoon roasted peanuts to serve
2 tablespoon chilli oil to serve
1 lime cut into wedges, to serve

Instructions

Pat the tofu dry and cut into bite-sized cubes. Pan-fry in a little oil over medium-high heat along with the Tenderstem broccoli until the tofu golden on all sides and the broccoli has begun to wilt. Remove from the pan and set aside.
In a large saucepan, gently heat a little oil. Add the Thai red curry paste and grated ginger. Fry for 1–2 minutes until deeply aromatic.
Stir in the coconut milk, soy sauce, and tamarind paste. Add vegetable stock and bring to a gentle simmer.
Cook the noodles in a pan according to packet instructions, stirring occasionally to prevent sticking.
Stir in the pak choi, Tenderstem broccoli and cooked tofu. Simmer for 2–3 minutes until the pak choi is just wilted and the broccoli and tofu are piping hot.
Ladle into bowls over the noodles and top with Thai basil, roasted peanuts, a drizzle of chilli oil, and lime wedges.

Nutrition