Thai Red Curry Noodle Soup with Tofu
a traditional style Thai curry (veganised), but served as a noodle soup with tofu & vegan chicken substituted for the meat. This uses shop bought paste, but improved with some extra ingredients to boost the flavour.
Ingredients
- 20 g coconut oil can use rapeseed also but coconut is best
- 2 medium onions – cook in large pan with oil.
- 30 g fresh ginger finely chopped a good thumb sized piece
- 5 cloves garlic approx 25g
- 2 sticks celery optional
- 3 whole finger chillies finger chillies are generally consistent & so easy to judge. You can add 1 or 2 more if you like it hotter
- 100 g Red curry paste - but the thicker one I prefer the Maesri brand - 2 packets
- 600 g coconut milk 1 ½ cans - use full fat
- 50 g coconut cream or creamed coconut 2 ice cubes worth if frozen
- 2 sticks of lemon grass Thai or oriental mini-market
- 2 teasps vegan fish sauce Thai Taste do one
- 1` tbsp palm sugar optional.
- 2 level teaspoons of veg stock
- 2 low salt veg stock cubes
- 1 teasp of garlic powder. optional but adds body
- 1 teasp onion powder optional but adds body
- 2 whole medium carrots – actifry for 8 mins
- 100 g mange tout
- 2 medium orange or yellow pepper red or yellow peppers – actifry for 8 mins
- 2 medium greem courgettes - actifry for 8 mins
- 1 600g cartons of tofu firm tofu
- 100 g baby sweetcorn
- 1 tin of bamboo shoots or water chesnuts optional
- 30 g corriander` usually a small bag or bunch
- 150 g plant pioneers plant based "Chikin" chunks or similar
- 400 g canned tomatoes one standard can
Instructions
- add some coconut oil to a large wok and put on a lowish heat while you peel and crush the garlic & finely chop the ginger. Add to the heated oil. Turn up the heat a little.
- Slice the onions top to bottom in slivers and add to the pan and continue to sauté on a lowish heat. Add a little more oil if needed. Covering the pan helps prevent burning.
- Chop the celery if using in 1cm pieces and add
- Scrub the carrots and chop and peel off any embedded dirt add to the pan.
- add in the chillies
- add in the courgettes and peppers - or cook in an actifry and add later.
- saute the cubed tofu in an actifry - or saute separately . I usually add some soy suace and chilli sauce to add a bit of depth to the flavour.
- When all is starting to soften, add the red curry paste
- stir to incorporate and spread the spices into the veggies allow to heat through.
- tip in the canned tomatoes
- add in the coconut milk, coconut cream & creamed coconut if your using it.
- Now is a good time to put the baby corn into the sauce – cut into 3 pieces –– it want’s around 20 minutes total in the sauce to be tender but not over cooked. Add in any left-over sauteed tomatoes at the same time. I also added my courgettes & peppers that I sauteed separately.
- adding in some mange tout cut in half at the same time.
- Add in the noodle nests you need 250 to 300g depending on numbers eating
- swizzle around with a chopstick to spread them out so they don't congeal into a large lump.
- sauteed tofu going in.
- Also Actifry or pan fry the chicken substitute if you are using that. I did it earlier and added it now.
- It then needs around 10 minutes or so longer in the sauce to complete the cooking. To check the noodles fish one out and taste it. The should be tender, & not firm, but not too soft either or they will break apart when you try to eat them.
Tried this recipe?Let us know how it was!