Red Curry Noodle Soup

Step 1

Fill a large saucepan with water and place over high heat. Bring to a boil and remove the pot from heat.

Step 2

Submerge the noodles in the water and soak them until softened, stirring occasionally. This normally takes about 3 minutes, but refer to the noodle package directions, as brands may vary.

Step 3

Drain the noodles into a colander and rinse them thoroughly with cold water.

Step 4

While the noodles soak, coat the bottom of a large nonstick skillet with 1 tablespoon of the oil and place it over medium heat.

Step 5

Add the tofu cubes and cook them for about 10 minutes, flipping once or twice, until browned on multiple sides. Transfer the tofu to a plate when done.

Step 6

While the tofu cooks, begin the soup. Heat the remaining tablespoon of oil in a large pot, then add the onion and bell pepper.

Step 7

Sweat the onion and pepper for about 5 minutes, until they begin to soften.

Step 8

Stir in the curry paste and cook it with the onion and pepper for 1 minute, stirring constantly.

Step 9

Stir in 2 cups of broth, coconut milk, and broccoli. Raise the heat and bring the soup to a boil.

Step 10

Lower the heat and allow the soup to simmer until the broccoli is tender and bright green, about 5 minutes. You can add up to an additional cup of broth if the liquid reduces too much or you prefer a brothier soup.

Step 11

Remove the pot from heat and stir in the cooked tofu and soaked noodles. Season the soup with lime juice and salt to taste.

Step 12

Ladle the soup into bowls and serve with fresh basil, cilantro and/or scallions. Serve.