Thai Red Curry Noodle Soup with Crispy Tofu

pickuplimes.com

Lcatt236

subheading: INGREDIENTS: Soup:

1 Tbsp (15 ml) coconut oil

1 package (250g) extra-firm tofu, cubed

1 tsp (5 ml) oil

3 cloves garlic, minced

1 thumb-sized piece of fresh ginger, peeled, minced

3 Tbsp (15 ml) Thai red curry paste*

2 vegetable bouillon cubes

2.5 cups (625 mL) boiling water

1 red bell pepper, thinly sliced, halved

1 can (400 ml) coconut milk (we used full-fat for extra flavour)

2 Tbsp (30 ml) sodium-reduced soy sauce

2 tsp (10 ml) sambal oelek (optional, or sub other mild hot sauce)

125 g (4.5 oz) instant noodles**

2 small heads bok choy, ends tripped, washed (or sub other Asian greens of choice)

subheading: INGREDIENTS: Optional Toppings:

Sliced spring onions

Fresh basil leaves, or fresh coriander

Toasted crushed peanuts

Sliced red chili

Lime wedges

Bean sprouts

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