This easy Vegan Thai Noodle Soup is comforting, creamy, nutritious, and is sure to become an all-time favorite!
Prep Time:60 minutes
Cook Time:15 minutes
Total Time:1 hour 15 minutes
Yield:4 servings 1x
1 block firm tofu
1/2 to 1 cup water (enough for the tofu to be immersed)
1/2 cup soy sauce
juice of 1 medium lemon
100 g rice noodles
1 cup water
5 tablespoons olive oil, divided
2 medium carrots, sliced
1 medium red bell pepper, sliced
1 cup chickpea, drained and washed
1/2 coconut cream
4 cups vegetable broth
4 tablespoons yellow curry paste
1 small onion, chopped
3 garlic cloves, chopped
1/2 cup cilantro, loosely packed
Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it. (See method I used.) Meanwhile prepare the marinade by mixing the soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into cubes and marinate for about 1 hour or best overnight.
In a medium size bowl, add 1 cup water, rice noodles and soak while preparing the soup, veggies, and tofu.
Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender. Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon oil and stir fry bell pepper until tender. Remove bell pepper and set aside. Again in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides.
In a blender, add chickpeas, coconut cream, vegetable broth and process until it’s smooth and creamy.
Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.
When the soup is boiling stir in rice noodles and carrots and cook for about 2 minutes on low heat.
Prepare 4 serving bowls and pour soup and top with bell pepper, cilantro, and crispy tofu. Best if served immediately.