Wednesday 13 March 2024


Thai red curry paste is one of my favourite Asian staples to cook with and I have used it as part of numerous recipes featured on the blog.

Still, I am always on the search of perfecting my Thai red curry broth and this vegan friendly, super speedy Thai Red curry noodle soup with Tofu, green veg and chopped peanuts may just be my new favourite and is ready to serve in less than 30 mins.

All the good stuff in a bowl and the perfect supper for a rainy day.



  • 3 Garlic Cloves
  • 15g Fresh Ginger
  • ¾ Shallot
  • 200g deep fried tofu (available in Asian supermarkets)
  • 1 tsp Soy Sauce
  • 150 g Tenderstem Broccoli
  • 150g mangetout
  • 3 tbsp Thai Red Curry Paste
  •  600ml Water
  • 1 tbsp agave
  • 1 tbsp Sambal Oelek (available in Asian supermarkets)
  • 1 tbsp smooth peanut butter
  • 1 vegetable stock cube
  • 1 vegan fish sauce
  • 300g rice noodles
  • 1 lime
  • 1 can coconut milk

  • Add a splash of vegetable oil to a hot frying pan. 
  • Add the diced shallot for 5 mins until softened. 
  • Add the minced garlic and ginger and cook, stirring often, for 3 mins until fragrant but not browned. 
  • Add the curry paste and cook for 2-3 mins, stirring often.
  • Add the water, sambal oelek, remaining soy sauce, stock cube, agave, peanut butter, vegan fish sauce and coconut milk to the pan, then simmer gently for 5 min.
  • Add the broccoli and mangetout and cook for 5 mins, then add the noodles and cook for 1 min, or until softened. 
  • Add your fried tofu to warm through.
  • Divide between four bowls and serve topped with the chopped peanuts, coriander and plenty of lime zest and juice.
  • ENJOY!

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