Thai food is probably my favourite food. I love the rich flavours and the creaminess of the coconut. So any Thai curry or soup is very much welcomed by my body. I used to always make curries, but then I thought I could make it in some sort of soup and add noodles instead of rice. So I experimented a bit and this is the result. I loveeeee this recipe! To make it easier, I used a red curry paste. Make sure to use a vegan curry paste. A lot of brands use fish sauce. I used Thai Taste Red Curry Paste. It’s my favourite and it’s 100% vegan. You can make the soup the way you like it best: I used wholewheat noodles, for some extra protein, but you can also use rice noodles if you prefer. I fried the tofu, but a healthier option is to not fry it. You can then just add the tofu at the same time you add the spring onions. To make it spicer, add some chilli flakes. No matter what you prefer, I’m sure you will love it!

THAI THE NOODLE

Serves 3-4 

1 tsp coconut oil
3 cloves of garlic (finely chopped)
3-4 cm ginger (15 gr, finely chopped)
1 red onion (chopped)
1/2 head of broccoli (chopped)
4 tbs curry paste
2 vegetable stock cubes
750 ml water (boiled)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
3 spring onions(chopped in 2 cm)
4 small heads of bok choy
1 can coconut milk
3 tbs soy sauce
1 tsp chilli flakes (optional)
1-2 tbs coconut oil
200 gr extra firm tofu (sliced, chopped)
150 gr whole wheat noodles (uncooked)

toppings
Fresh coriander (optional)
Beansprouts (optional)
Sugar snaps (optional)
Lime wedge (optional)

-First fry the tofu in 1-2 tbs coconut oil on all sides until golden.
-In the meantime: Fry the garlic, ginger and red onion for 1-2 min, with the tsp of coconut oil, on medium heat.
-Add the broccoli and fry all together for another 2 min.
-In the meantime: dissolve the stock cubes in the water.
-Add a splash of the stock to the pan and all the curry paste and keep stirring for about 1 min.
-Add the rest of the stock, the coconut milk, the soy sauce, the chilli flakes and both bell peppers.
-Mix well, let it come to boil, turn the heat to a low, add the noodles and let this simmer for about 5 min.
-Add the bok choy and the spring onion to the soup and let it simmer until the noodles are ready.
-Serve in a bowl, with the tofu and choose some of you favourite toppings.

Do you love the Thai kitchen as much as I do? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X