Thai Curry Noodle Soup

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

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

Asia
Thailand
Vegan
South East Asia
Soup
Gluten-free

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