Rice noodles are extremely versatile. You can stuff them into spring rolls, sautée them for stir frys or, as this recipe proves, add them into soup for a deliciously filling meal! In addition to the noodles, this soup includes tofu, red onion, orange pepper, and green beans, although the veggies can be easily swapped. With just the broth, this soup is a clear and light noodle soup, however, a dollop of red curry paste and a swirl of coconut milk later, and it completely transforms into a creamy, comforting delight.
Red Curry Noodle Soup [Vegan]
- 1 1/4 cups cubed tofu
- 1 tablespoon coconut oil
- 1/4 cup thinly sliced red onion
- 1/2 cup sliced orange pepper
- 2 teaspoons red curry paste
- 1 13-ounce can of coconut milk
- 1 cup of water or vegetable broth
- 1 cup chopped green beans
- 2 handfuls of rice noodles
- Chopped cashews
- A handful of basil leaves
- A dash of soy sauce
- In a large high-sided frying pan or skillet, heat coconut oil over medium-high heat. Add tofu, red onion, and peppers and sauté until onion begins to soften.
- Add curry paste and stir to distribute among the vegetables and tofu.
- Pour in coconut milk, water/broth, and green beans. Bring to a simmer and add in the rice noodles. Simmer for 2-3 minutes until rice noodles are soft.
- Divide soup between 2 bowls. Garnish with chopped cashews, basil leaves, and soy sauce to taste.