I apologize for the lack of posts this week, but I was away at a conference in Toronto, which kept me very busy! After a week of eating out and being away from my kitchen, I always appreciate coming back to homemade meals. This is one of the meals I made before I left and stocked the leftovers in my freezer so that I didn't have to come home to an empty fridge!
I made this dish after seeing a recipe for Khai Soi on Cate's World Kitchen, and even though I had never heard of it, I thought the combination of thai red curry paste with coconut milk, noodles and tofu sounded so good! I had also bookmarked a similar recipe for Curry Noodle Soup from Soup Chick, so I combined the two recipes to create my own version.
Once I tried it, I was happy I had leftovers since it was so flavourful! I loved slurping up the thick rice noodles with the spicy broth, and the bean sprouts provided some crisp texture. The coconut milk made it richer than I expected, and the lime juice really helped to brighten the whole dish up. The addition of the tofu made this a complete meal, but you could also substitute chicken for a non-vegetarian version.
I did find it to be quite spicy, so you may want to reduce the amount of curry paste or ginger if you prefer less spicy dishes. You could also try adding some red pepper or another vegetable, but the simple combination of noodles, broth and tofu is definitely good enough on its own!
Thai Red Curry Noodles with Tofu
Adapted from Cate's World Kitchen and Soup Chick
1 package firm tofu (8 oz)
8 oz dry rice noodles
1-2 tbsp vegetable oil
1/4 cup Thai red curry paste
1 tsp curry powder
1/2 tsp turmeric
1 small onion, peeled and diced
1 inch piece of ginger, peeled and minced
1 can light coconut milk
1/2 tsp palm sugar (or another type of sugar)
1 tsp soy sauce
2 cups vegetable broth
Limes for serving
Drain the water from tofu and press it under a heavy book for about half an hour to get rid of the remaining moisture, then cut into cubes.
Meanwhile, bring a large pot of water to a boil and cook the rice noodles according to package directions (I boiled mine for 3 minutes). Drain, rinse, and set aside.
Heat the vegetable oil in another large pot over medium-high heat. Stir in the red curry paste and sauté until fragrant, stirring constantly (1-2 minutes). Stir in the curry powder and turmeric.
Add the onion and ginger to the pan, along with the tofu pieces. Cook for about 2-3 minutes, stirring to coat the tofu.
Pour the coconut milk into the pot and bring to a boil. Add the palm sugar and soy sauce and stir to mix. Add the vegetable broth and reduce heat to a simmer. Cook, covered, for about 5 more minutes.
To serve, place the rice noodles in the bottom of each bowl. Ladle the soup mixture with the tofu over top of the noodles. Garnish each serving with a handful of bean sprouts and chopped cilantro. Serve with a slice of lime to squeeze over the soup.
Makes 4 servings.
Note: You can store the leftovers in the refrigerator, but the noodles might soak up some of the broth. If this happens, just add a bit of water before re-heating.