Name: Thai Curry Noodle Soup
Yield: Makes 4–6 servings
Cuisine: Thailand
Ingredients: 6 ounces shiitake or cremini mushrooms, thinly sliced; 2 nests (3.5 ounces) brown rice vermicelli noodles; 1 bunch cilantro or mint, sliced scallions, siracha, sliced red pepper, enoki mushrooms; 2 (4-inch) pieces of lemongrass, halved lengthwise; 1 (12–14 ounce) package extra-firm organic tofu, pressed (for how-to), cut into ¾-inch cubes; 1 yellow onion, diced; ½ cup cashews, soaked in water for 2–3 hours; 2 tablespoons curry powder (mild for less spicy); 3 cups bite-sized broccoli florets; 6 cups low-sodium vegetable broth; 1 large red bell pepper, deseeded and cut into thin strips; 4 garlic cloves, minced; 2–3 tablespoons tamari; 1 tablespoon finely grated ginger; 2–3 tablespoons freshly squeezed lime juice; 1 Thai chili, thinly sliced (omit for less spicy)

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I love curry soups and Thai dishes, but most are made with curry pastes and coconut milk and I don’t use too much of either. This soup is made with quality curry powder, lemongrass, and cashews. It’s one of our favorite noodle soups! For this recipe you have to press the tofu and soak cashews ahead of time.

Ingredients

1 (12–14 ounce) package extra-firm organic tofu, pressed (for how-to), cut into ¾-inch cubes
½ cup

Method

Preparations

While pressing the tofu and soaking the cashews, prepare all the vegetables and set aside.
In a large pot, sauté the onion with a few tablespoons of water for 5 to 7 minutes or until the onion is translucent. Add the garlic, ginger, Thai chili, red pepper, mushrooms, and curry powder and continue to sauté for another 3 to 5 minutes, adding w

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Ingredients

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Preparations

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