Thai Red Curry Tofu & Tenderstem Broccoli Noodle Soup
Silky coconut curry broth with pan-seared tofu, springy noodles, and tenderstem broccoli.
- 300 g extra-firm tofu
- 2 tbsp Thai red curry paste
- 400 ml coconut milk (light)
- 500 ml vegetable stock
- 160 g rice noodles
- 200 g tenderstem broccoli
- 1 pc lime
- 20 g fresh ginger
- 2 pc garlic
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Pat tofu dry and cut into 2 cm cubes. Pan-sear in a hot dry pan then add a splash of water to help steam off moisture; cook until browned on edges (8-10 minutes).
- Step 2
In a pot, warm red curry paste with grated ginger and crushed garlic (1 minute) until fragrant.
- Step 3
Stir in coconut milk and vegetable stock; bring to a gentle simmer (5 minutes). Season with soy sauce and brown sugar; squeeze in half the lime juice.
- Step 4
Cook noodles in boiling water per pack instructions; drain and divide into bowls.
- Step 5
Add tenderstem broccoli to the curry and simmer until crisp-tender (3-4 minutes).
- Step 6
Ladle curry over noodles, top with browned tofu, and finish with remaining lime juice and chopped coriander.
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