Ingredients:

  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp red curry paste
  • 1 can (400ml) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 8 oz rice noodles, dried
  • 2 cups mixed sliced vegetables (red bell pepper, carrots, snap peas)
  • 1 block (14 oz) extra-firm tofu, cubed
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 2 scallions, thinly sliced

Instructions:

  1. Heat oil in the pot over medium heat. Add diced onion and sauté until translucent (about 3-4 mins).
  2. Stir in the garlic and ginger, cooking for 1 minute until the aroma is pungent and fragrant.
  3. Add the red curry paste. Stir constantly for 2 minutes until the paste darkens slightly and smells toasted.
  4. Pour in the vegetable broth and coconut milk. Whisk vigorously until the paste is fully incorporated and the liquid is smooth.
  5. Stir in the soy sauce and maple syrup. Bring to a gentle simmer, ensuring it does not reach a rolling boil.
  6. Add the cubed tofu and mixed vegetables. Simmer for 5-7 minutes until the vegetables are tender-crisp.
  7. Stir in the rice noodles and cook for 3-5 minutes until tender.
  8. Remove from heat. Stir in the lime juice and garnish with fresh cilantro and sliced scallions.