This Thai curry soup is just what you want to have at the end of a busy day because it’s hearty, complex in flavors, but takes almost no time to throw together. If you have 15 minutes to spare, you can make this soup with no problem at all.
Recipe
- First, start off by cutting up a block of tofu into squares. Heat up some vegetable oil in a pan and start searing the tofu on each side so they get nice and crispy.
- In a pot, heat up some oil and mince three cloves of garlic and micro-plane or mince about a 1-inch piece of fresh ginger. Put them into the oil to cook for just 2-3 minutes.
- To the pot, add 3 tablespoons of curry paste and cook for 1 minute.
- Add 1 can of coconut milk, 2 1/2 cups of broth, 2 tablespoons of soy sauce, and 2 teaspoons of sambal chili sauce if you have it.
- Roughly chop red pepper and then add it to the soup and cover partially.
- Once the tofu is done cooking, turn off the heat and leave it to the side.
- Then, to the soup, add in some chopped bok choy and whatever kind of noodles you have on hand, and cook for about 3 minutes, or however long it says on the package.
- Add the tofu into the soup, garnish with herbs, and enjoy!
