[Advertising: Affiliate Links]
Ohhh, I enjoyed this soup so much! I have a thing for asian dishes and from today on, there is one more. I already have a favorite soup, my Chinese noodle soup with shiitake and spinach, but this soup deserves a solid second place.
I grated the ginger and garlic with my ginger grater to help the flavors develop in the soup. I highly recommend you to get a ginger grinder. But even if you don’t have one you can make this soup. Just chop the ginger and garlic really small.
For me the soup is just hot enough. If you are not that into a hot soup, you might omit the chili. If you like to add some red color to your soup though, use some red bell pepper.
I made the tofu just like I did, when I made Kung Pao tofu with veggies the other day. No need to press it or marinate it, before frying it in the pan. The tofu sops up the condiment paste right away. This way it’s crispy on the outside and tender on the inside.
- 200 g (7 oz) firm tofu
- 1 tbsp oil
- 1 tsp red curry paste
- 2 tsp coconut milk
- 1 tsp soy sauce
- 1 tbsp water
- 3 green onions
- 1 piece ginger - about 1/2 a thumb-sized
- 2 cloves garlic
- 1 tbsp coconut oil
- 3 tsp red curry paste
- 600 ml (2 1/2 cups) broth
- 400 ml (1 14-oz can) coconut milk - low-fat or regular
- 100 g (3.5 oz) thin rice noodles
- 2 tsp lemon juice
- 1 tsp soy sauce
- 1/2 bunch cilantro
- 1/4 chili pod
- Peel the ginger and garlic and finely chop it. If you like it hot, slice the chili pod in rings. If you don't like it that hot, halve the chili and remove seeds and ribs first. Chop the cilantro, but keep some leaves for decoration and cut the green onions into rings.
- For the tofu condiment paste pour curry paste, coconut milk, soy sauce and water in a jar and jiggle until smooth. Dab the tofu with a paper towel and cut into cubes. Heat the oil in a non-stick pan and fry the tofu for about 3 - 4 minutes until crispy. Add the condiment paste and stir in until the water vaporized. Remove from the stove and set aside.
- While you fry the tofu, heat the oil for the soup in a pot and sautée the onion. Add the garlic, ginger and curry paste and roast a little. Pour in the broth and add the coconut milk, lemon juice, soy sauce, cilantro and chili, bring to boil. Then add the noodles and reduce the heat. Let simmer until the noodles are done, stir to separate the noodles. Season the soup to taste with salt and lemon juice.
- Arrange the soup in two bowls, add the tofu and dress with cilantro.