One-Pan Thai Red Noodle Soup.
Simple & god-damn delicious! Warming & flavoursome ramen-style dish with chewy noodles and springy tofu, crunchy veg, and the perfect amount of spice. All you need is one-pan, 30 minutes, and hardly any prep. What more could you ask for?
Serves: 6 | Total Cooking Time: 35 minutes
Ingredients
5 clove of garlic
2 red or white onions, diced
400-500g firm tofu, diced
300g mushrooms of choice, sliced
2 red peppers, sliced
3 Thai red curry paste pots (I use the brand Blue Dragon)
1.5 tsp paprika
1.5 tsp curry powder
1.5 tsp turmeric powder
1.5 tsp chilli flakes
1 tsp black pepper
3 vegetable stock cubes mixed in 1.8 ltrs boiling water
420ml unsweetened almond milk or canned coconut milk (the latter is more traditional)
2 tbsp soy sauce or tamari
300g soba or udon noodles (gluten free if needed)
Instructions
Heat up a frying pan on medium heat and begin to cook the onion and garlic for 5 minutes or so, until soft.
Add in the red peppers, mushrooms, diced tofu, and cook for a further 5 minutes, until the mushrooms have wilted and softened.
Add in all the spices, red curry paste, vegetable stock, plant milk, and soy sauce, and mix until fully combined. Then leave to simmer for 10 minutes, stirring every so often.
Add in your dry noodles and cook, whilst stirring continuously so your noodles don’t stick together, for 7-8 minutes. The noodles will absorb liquid, so If your soup begins to get too thick, then feel free to add in extra water to thin it out until it reaches the consistency you enjoy.
Serve into bowls and garnish with sesame seeds and some sliced fresh red chilli if you want a little more heat!
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
