Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thai red curry noodle soup with crispy tofu. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Thai Red Curry Noodle Soup with Crispy Tofu is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Thai Red Curry Noodle Soup with Crispy Tofu is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have thai red curry noodle soup with crispy tofu using 24 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Thai Red Curry Noodle Soup with Crispy Tofu:

1. Get Crispy tofu
2. Get 1 tbsp coconut oil
3. Take 1 package (250 g) extra firm tofu, cubed
4. Prepare Soup
5. Prepare 1 tsp oil
6. Prepare 1 thumb sized piece of ginger, peeled and minced
7. Prepare 3 cloves garlic, minced
8. Prepare 3 tbsp Thai red curry paste
9. Prepare 2.5 cups boiling water
10. Make ready 1 can (400 ml) coconut milk
11. Make ready 2 tbsp soy sauce
12. Make ready 2 vegetable bouillon cubes
13. Prepare 1 red bell pepper, thinly sliced, halved
14. Take 2 tsp sambal oelek (optional, or sub with other mild hot sauce)
15. Get 2 small heads of bok choy
16. Get 125 g instant noodles
17. Take Optional toppings
18. Prepare Sliced green onions
19. Prepare Fresh basil
20. Take Roasted crushed peanuts
21. Get Sliced red chilli
22. Get Lime wedges
23. Prepare Bean sprouts
24. Take Coconut milk to drizzle on top

Steps to make Thai Red Curry Noodle Soup with Crispy Tofu:

1. Add coconut oil and tofu to a pan on medium heat. Don’t agitate the tofu or flip it too soon because it will just crumble. Let it crisp up and after a few minutes, the tofu will become easier to flip.
2. In a large pot on high heat, add the oil, garlic and ginger. Cook for 2 minutes, adding splashes of water to deglaze the pan whenever needed. Then, add the curry paste, stirring and cook thoroughly for another minute.
3. While cooking the paste, continue to flip the tofu as needed. When tofu is cooked, set aside.
4. To a large pot, add the boiling water, coconut milk, bouillon cubes, red bell pepper, soy sauce, and sambal. Stir until fully incorporated, and let it simmer for 5 minutes.
5. Add bok choy and noodles and let it simmer for another 3 minutes. We don’t want to over cook the noodles!
6. Add tofu before serving. Once mixed in, serve, and garnish with toppings.
7. Ready to serve and ENJOY!

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