Recipe of Award-winning Thai Red Curry Noodle Soup with Crispy Tofu
Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Ultimate Thai Red Curry Noodle Soup with Crispy Tofu. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Thai Red Curry Noodle Soup with Crispy Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Red Curry Noodle Soup with Crispy Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai Red Curry Noodle Soup with Crispy Tofu is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Thai Red Curry Noodle Soup with Crispy Tofu estimated approx 40 min.
To begin with this recipe, we have to first prepare a few components. You can cook Thai Red Curry Noodle Soup with Crispy Tofu using 18 ingredients and 7 steps. Here is how you can achieve that.
Inspired by recipe from Youtube channel: Pick Up Limes
Ingredients and spices that need to be Get to make Thai Red Curry Noodle Soup with Crispy Tofu:
- 400 g extra firm tofu, cut into 1 cm cubes
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 75 ml Thai red curry paste
- 3 vegetable bouillon cubes
- 1000 ml boiling water
- 600 ml canned full-fat coconut milk
- 3 tbsp sodium-reduced soy sauce
- 1 tbsp sambal (optional)
- 2 red bell peppers, sliced
- 1 large heads pak choi
- dry brown rice noodles
- Optional toppings
- fresh basil
- fresh bean sprouts
- fresh cilantro
- slices fresh lime
- sliced green onion
Steps to make Thai Red Curry Noodle Soup with Crispy Tofu
- Add the coconut oil to a large pan on medium-high heat. When the oil is hot, add the tofu. Try to let sit undisturbed, stirring only every few minutes. Continue until lightly golden and crispy on all sides.
- Cook the noodles in a separate saucepan first, and then add it to the coconut broth at the end.
- Meanwhile, to a large pot on high heat, add the oil, garlic, and ginger. Let cook for 2 minutes.
- Then add the red curry paste and cook for 1 minute more, stirring throughout.
- To the large pot, add the bouillon cubes, boiling water, coconut milk, soy sauce, sambal, and bell pepper. Partially cover, and let simmer for 5 minutes.
- Then add the noodles and greens and let simmer for 3 more minutes.
- Serve, add the tofu, and your desired garnish, and enjoy!
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