Red Thai Curry Noodle Soup

Full recipe available here.

Ingredients:
– 400g firm tofu, cut into cubes
– 2 tbsp vegetable oil
– 1 large onion, finely sliced
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 2 tbsp red curry paste (ensure vegan)
– 1 tsp smoked paprika
– 400ml canned coconut milk
– 500ml vegetable stock
– 1 tbsp soy sauce
– 1 tbsp maple syrup
– 200g rice noodles
– 100g kale or spinach leaves
– Juice of 1 lime
– Salt and freshly ground black pepper, to taste
– Fresh coriander leaves, for garnish

Method:

1. To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.

2. In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry over medium-high heat for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside.

3. In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.

4. Add the red curry paste and smoked paprika, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.

5. Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavours to meld beautifully.

6. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process, then set aside.

7. Add the kale or spinach leaves to the soup, allowing them to wilt for about 2-3 minutes. Gently stir in the crispy tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.

8. To serve, divide the cooked rice noodles between bowls and ladle the red curry broth over the noodles. Top with crispy tofu and wilted greens, and garnish with fresh coriander leaves for an extra burst of freshness.