One-Pot Red Curry Noodle Soup

I love a good curry. I happen to love noodles too. I also love a good soup. I decided to combine these three things because it seemed like a good idea and it was so worth it. This soup is so creamy and flavorful. It has lots of different textures too so it’s really fun to eat. It is also incredibly easy to make, and because it’s a one-pot soup it saves on dishes! Not only is this soup tasty, easy, and healthy, but it has a reduced impact on the environment as compared to other soups that are made up of meat and dairy. This noodle soup is an all-around winner. I highly recommend that you try this meal out, and leave a comment if you enjoyed!

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RECIPE

INGREDIENTS

- 1 package of rice noodles (any type)

- 2 tbsp olive oil

- 1 small yellow onion

- 1 tbsp minced garlic

- 1 cup of tofu, cubed

- 1 red pepper

- 1 small head of broccoli

- 1 handful of snow peas

- 2 handfuls of spinach

- 2 cups of veggie broth

- 1 can coconut milk

- 1 jar Thai red curry paste

- 1/4 cup lime juice

- Fresh basil for serving

METHOD

Cook the rice noodles according to instructions and set them aside. In a medium/large pot, add the olive oil and let it heat up for 1 minute. Add the minced garlic and onion once the oil is hot. Stir regularly until the onion is partially translucent. Add in the tofu and sauté until slightly crispy around the edges. Add 1/2 of the red Thai curry paste. Add in the red pepper and broccoli. Cook until they start to soften, then add the snow peas and spinach. Cook until the spinach is wilted and the snow peas begin to soften. Add in the rice noodles, veggie broth, coconut milk, the rest of the red Thai curry paste, and lime juice. Season to taste with salt, pepper, red pepper flakes, or any other seasonings. Cook until all vegetables are at desired texture. Ladle the soup into bowls and top with fresh basil. Enjoy!