Thai Red Curry Noodle Soup

Method

1. 1. Prepare the Rice Noodles:
      • Cook the rice noodles according to the package instructions. Drain and set aside.
   2. Sauté Aromatics:
      • In a large pot, heat vegetable oil over medium heat. Add finely chopped onion and sauté until translucent. Add minced garlic and sauté for another minute until fragrant.
   3. Add Thai Red Curry Paste:
      • Stir in the Thai red curry paste and cook for a minute, allowing the flavors to meld and the paste to become fragrant.
   4. Add Coconut Milk and Broth:
      • Pour in the coconut milk and vegetable broth. Stir well to combine. Bring the mixture to a gentle boil.
   5. Add Tofu and Vegetables:
      • Add cubed tofu and thinly sliced mixed vegetables to the pot. Let the soup simmer for about 5-7 minutes or until the vegetables are tender yet still crisp.
   6. Season the Soup:
      • Add soy sauce, brown sugar, and lime juice to the soup. Taste and adjust the seasoning as needed.
   7. Assemble the Soup:
      • Divide the cooked rice noodles among serving bowls. Ladle the Thai red curry soup over the noodles.
   8. Garnish and Serve:
      • Garnish the soup with fresh cilantro leaves and red chili slices (if using). Serve hot with lime wedges on the side for an extra burst of citrus flavor.

   Pro Tips

   • Curry Paste Varieties: Experiment with different Thai red curry paste brands for varying spice levels and flavor profiles.
   • Tofu Texture: Press tofu before cubing to remove excess moisture, allowing it to absorb more flavors during cooking.
   • Noodle Soaking: Soak rice noodles in hot water for a quicker preparation or follow package instructions for optimal texture.
   • Garnish Freshness: Add lime wedges and extra cilantro just before serving to enhance the soup’s freshness.

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