Thai Red Curry Noodle Soup

This Thai red curry noodle soup is filled with mushrooms, red bell peppers, tofu, cilantro, lemongrass and lime. It's absolutely delicious and packed with flavor!

This recipe was featured in Thrive Magazine! You can get the summer issue on Thrive

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Ingredients

3 servings

• 3 dried shiitake mushrooms (soak in 1¼ cup of water overnight then slice. Save the liquid for later use)

• 8.8 oz (250g) pad thai rice noodles (boil according to package instructions and set aside)

• 5 tbsp olive oil

• 5-6 cloves garlic (25g), minced

• 0.9 oz (25g) lemongrass, minced

• 0.9 oz (25g) ginger, minced

• 4 tbsp red curry paste

• 3⅓ cups vegan chicken or vegetable broth

• 2 tsp shiitake mushroom powder

• 2 tbsp gluten-free soy sauce

• 1 tbsp cane sugar (optional)

• 4/5 cup canned light coconut milk

• 14 oz 1 pack medium firm tofu (cut into blocks)

• 7 oz (200g) oyster mushroom

• 3 oz (90g) sliced ​​baby bella mushrooms

• 1 red bell pepper sliced

• 8 kaffir lime leaves

TOPPINGS

• Chopped cilantro

• Roasted almonds chopped

• Fresh lime juice

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Instructions

1. Heat oil in a frying pan and sauté the oyster and bella mushrooms, red bell peppers, and tofu.

2. Add oil to a large pot and sauté the garlic, lemongrass and ginger on medium heat for 30 seconds to 1 minute until aromatic.

3. Add curry paste and sauté for about 30 seconds.

4. Add 3⅓ cups of broth, sliced shiitake mushrooms and simmer over medium heat.

5. After the curry paste dissolves add the sautéed ingredients, gluten-free soy sauce, cane sugar, kaffir lime leaves, and simmer for about 10 minutes.

6. Add coconut milk and simmer for another 5 minutes.

7. Add the prepared rice noodles, shiitake liquid and mix.Turn off the heat.

8. Transfer to a bowl, add toppings and you're done!

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