Step 1

In a large saucepan, begin heating some olive oil over LOW-MED heat. Add in your diced shallots, minced garlic, and ginger. Sauté for 2-3 minutes, then add in your red curry paste and mix to combine. Cook for another minute.

Step 2

Turn heat up to MEDIUM. Add in your diced tofu cubes and stir until coated in the red curry paste. Cook for 4-5 minutes to let the flavors infuse into the tofu.

Step 3

Pour in your vegetable broth, coconut milk, peanut butter, soy sauce, carrots, and spinach. Stir until combined. Bring to a simmer and then cover. Simmer for 8-10 minutes until carrots are cooked through.

Step 4

While the soup is simmering, begin cooking your rice noodles to package instructions (usually about 7 minutes). Rinse under cold water after cooking.

Step 5

Ladle your cooked noodles into a bowl followed by your soup on top. Top with fresh lime, crushed peanuts, cilantro, and/or bean sprouts. Enjoy!