🍜🌶️️ How about a Spicy Red Curry Noodle Soup

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🍜🌶️️ How about a Spicy Red Curry Noodle Soup by @terianncarty to warm up a cold day? 😍

SAVE and Try👇👇
1/2 pack tofu drained and pressed
1 tbsp olive oil
Pinch sea salt and cracked Pepper
1/2 small onion
2 cloves garlic
1 inch piece ginger minced
1/2 red pepper diced
1 1/2 cup shiitake mushroom sliced
1 carrot cut in rounds
2 tbsp red curry paste
2 1/2 cups vegetable broth
2 cups water
1 can coconut milk
1 pack noodle of choice
Handful spinach
Handful peanuts

SAUCE
* 3 Tbsp tamari
* 1 Tbsp peanut butter
* 2 tbsp maple syrup
* 1 clove garlic (minced)
* 1-2 tsp sriracha
* 1 tsp toasted sesame oil

Whisk all ingredients in a small bowl

Method

Preheat oven to 425 degrees (on convection if your oven has this option. If not, then increase the cook time by 5 minutes.

Toss the cubed tofu with 1 Tbsp olive oil, salt, and pepper and spread out evenly on a cookie sheet. Bake for 20 minutes, remove and set aside.

Prepare the noodles according to the package directions and drain, rinse and set aside.

In a large pot heat olive oil and chili flakes. Add onions and sauté for a few minutes. Add in garlic and ginger. Toss in mushrooms, and carrot and cook until carrot starts to soften. Add peppers and toss to combine. Add curry paste tossing everything to coat. Next, pour veggie broth and water in pot. Bring to a boil and reduce to a simmer. Season with salt and pepper. Once vegetables are cooked add in tofu, spinach and coconut milk. Simmer for 5 more minutes. Check again for seasoning.
Portion noodles into bowls. Ladle soup over noodles.

Drizzle sauce over soup and enjoy!!!

📸 @terianncarty

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