Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Vegetable Curry Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 people 1x
  • Category: Noodles
  • Method: Boiling
  • Cuisine: Thai

Description

Classic Vegetable Curry Noodles served in a red curry, fish sauce and coconut milk broth. You will be taken back to Thailand in no time! Ready in 20 minutes.


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (minced)
  • 1 small carrot (chopped bite size)
  • 1 1/2 cup broccoli (roughly chopped)
  • 6 oz medium firm tofu
  • 1 cup light coconut milk
  • 1/2 cup water
  • 2 tablespoon curry powder
  • 2 tablespoons red curry paste
  • 3 tablespoons fish sauce
  • 2 teaspoons granulated sugar

Toppings:

  • 1 boiled egg
  • chopped cilantro
  • fried shallots

Instructions

  1. Wrap tofu in paper towel to remove excess water. Leave for 5 minutes.
  2. Slice tofu into bite size cubes.
  3. In a medium size pot over medium/high heat, add oil, garlic and tofu. Cook for 5 minutes, or until tofu is a little golden.
  4. Add broccoli and carrots and cook for 3 minutes. Do not over stir, you want the tofu to have a nice golden brown color (better left at the bottom).
  5. Add curry paste, curry powder and water. Stir until paste has dissolved.
  6. Add sugar and fish sauce and stir.
  7. Add coconut milk, stir and cook on low (simmer) for about 5 minutes, until vegetables are tender.
  8. Turn the heat off and serve with shallots, cilantro and eggs.
  9. Serve this curry as a soup with noodles or as a side to a bowl of rice.

Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter