Red Curry Noodle Soup

Ingredients:

• Soup Base:
  • 2 tbsp coconut oil or vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2-3 tbsp red curry paste (ensure it’s vegan)
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp lime juice
  • 1-2 tbsp maple syrup or agave nectar (to taste)
  • 1 red bell pepper, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 1 cup baby corn, halved
  • 1 block (14 oz) firm tofu, cubed
  • 8 oz rice noodles or your favorite noodles
  • Salt and pepper to taste
• Optional Garnishes:
  • Fresh cilantro, chopped
  • Fresh basil, chopped
  • Sliced green onions
  • Lime wedges
  • Sliced red chili or red pepper flakes
  • Crushed peanuts

Instructions:

1. Prepare the Vegetables and Tofu:
   • Dice the onion, mince the garlic and ginger, and slice the red bell pepper, mushrooms, and baby corn. Cut the broccoli into small florets and cube the tofu.
2. Cook the Aromatics:
   • In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
   • Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Add the Curry Paste:
   • Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to meld.
4. Build the Soup:
   • Pour in the coconut milk and vegetable broth, stirring to combine.
   • Add the soy sauce, lime juice, and maple syrup. Bring the mixture to a simmer.
5. Add the Vegetables and Tofu:
   • Add the red bell pepper, mushrooms, broccoli, baby corn, and cubed tofu to the pot. Simmer for about 10 minutes until the vegetables are tender.
6. Cook the Noodles:
   • While the soup is simmering, cook the noodles according to the package instructions. Drain and set aside.
7. Combine and Season:
   • Add the cooked noodles to the soup. Stir to combine and heat through.
   • Taste and adjust the seasoning with salt, pepper, more soy sauce, lime juice, or maple syrup as needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro, basil, green onions, lime wedges, sliced red chili, and crushed peanuts if desired.