Thai Curry Noodle Soup

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

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