Dive into a bowl of pure comfort with this speedy Thai Red Curry Noodle Soup! Packed with the zing of ginger and the warmth of chilli, the creamy peanut butter adds a delightful richness that will make your taste buds sing. Plus, ginger is known for its amazing anti-inflammatory properties!
Cut the extra-firm tofu into small cubes. Finely dice the shallot and mince the garlic and fresh ginger. Roughly chop the peanut and set aside. Chop the tenderstem broccoli into florets.
Heat a splash of extra virgin olive oil in a frying pan over a medium heat. Add the tofu and half of the soy sauce, then cook for 5 minutes until golden brown on all sides. Remove the tofu from the pan and set aside.
Add a little more extra virgin olive oil to the same pan and fry the diced shallot for 5 minutes until softened. Add the minced garlic and fresh ginger and cook, stirring often, for 3 minutes until fragrant but not browned. Add the Thai red curry paste and cook for 3 minutes, stirring often.
Add the water, sambal oelek, remaining soy sauce, vegetable stock cube, agave nectar, smooth peanut butter, vegan fish sauce, and coconut milk to the pan. Bring to a gentle simmer for 5 minutes.
Add the tenderstem broccoli to the simmering soup and cook for 5 minutes. Then, add the flat rice noodle and cook for 1 minute, or until softened.
Divide the soup between bowls and serve topped with the cooked tofu, chopped peanut, fresh coriander, and plenty of lime zest and juice.
For an extra layer of flavour, toast the peanuts lightly in a dry pan before chopping.
If you prefer a thicker soup, you can add a cornflour slurry (1 tsp cornflour mixed with 1 tbsp cold water) to the simmering broth in the last few minutes of cooking.