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This heartwarming curry soup is so delicious, you'll be savouring every last drop of the creamy broth.
t's super flavorful and just a touch spicy from the curry paste, and topped with crispy tofu for protein.
Thai Curry Noodle Soup with Crispy Tofu
Servings: 4 servings
For the Tofu
- 1 lb block extra firm tofu cut into 1⁄2-inch cubes
- 1/4 cup soy sauce
- 2 tbsp fish sauce*
- 1/4 cup brown sugar
- 3 cloves garlic
- 2 tbsp lime juice
- 1/2 inch piece ginger peeled
- 1/4 cup canola oil divided
- 1/4 cup cornstarch
For the Noodle Soup
- 2 tbsp coconut oil divided
- 1/2 yellow onion thinly sliced
- 2 cloves garlic minced
- 1 package red curry paste
- 1 can coconut milk (14 oz)
- 1 tbsp soy sauce
- juice of one lime
- 1 tbsp fish sauce*
- 4 cups vegetable broth
- 4 baby bok choy halved
- 8 oz rice noodles
- cilantro and green onions, for garnish
Combine the soy sauce, fish sauce, brown sugar, garlic, lime juice, ginger, and 1 tbsp of canola oil in a food processor or blender. Blend until smooth.
Place the tofu in a container. Pour the marinade over the tofu. Cover and refrigerate for at least 4 hours or overnight.
For the soup, in a large pot heat 1 tbsp of coconut oil over medium-high heat. Add in the onion and cook for 3-4 minutes or until they are tender and translucent. Add in the garlic and curry paste. Cook for another 2-3 minutes or until the mixture is fragrant.
Pour in the coconut milk, soy sauce, lime juice, fish sauce, and vegetable broth. Bring the soup to a boil, and then reduce the heat and simmer for 15 minutes.
Cook the rice noodles according to the package directions. Drain and set aside. (You may want to toss them in a little bit of oil, so they do not stick together)
Drain the tofu into another container to save the marinade. Put the tofu into a medium bowl and toss it in the cornstarch. Heat the remaining 3 tbsp of canola oil in a large frying pan. Cook the tofu for 4-6 minutes, tossing occasionally or until all sides are golden brown. Depending on the size of your pan, you may have to do this step in batches. Remove the tofu from the pan and set aside.
Using the same pan, heat the remaining 1 tbsp of coconut oil. Brush the reserved marinade on the cut side of the baby bok choy. Place them face side down into the pan and cover. Cook over medium heat for 5-8 minutes or until they are tender.
Assemble the bowls. Divide the noodles and tofu between four serving bowls. Place two baby bok choy halves into each bowl. Pour the soup over top. Garnish with cilantro and green onion if desired.
*Prep time does not include the time it takes to marinate the tofu
*To make this recipe completely vegetarian, you could omit the fish sauce in the marinade and replace it with 1 tbsp soy sauce in the soup
Recipe by Kristen Chan.