Red curry rice noodle soup with tofu and eggplant
Yeung Man Cooking · ♥ 5.3K likes · 126.3K views · 25 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ⅓ whole Asian eggplant
Bring a pot of water to a boil for the noodles.
- extra firm tofu
- avocado oil
- 3 whole broccolini
In a non-stick pan over medium heat with a drizzle of avocado oil, saute the eggplant and broccolini 2 to 3 minutes, then set aside.
- 150 g thick rice noodles
Cook the thick rice noodles about 11 to 12 minutes, stirring occasionally, testing as they go; the package says 8 minutes and that is not enough.
- 1 tbsp coconut oil
- 2 tbsp red curry paste
In a saute pan over medium heat add coconut oil and the red curry paste; sauteing the paste rather than dissolving it in the broth is crucial. Saute 4 to 5 minutes.
Frying the red curry paste
- 2 cups veggie stock
- 3 whole tofu puffs
Add the veggie stock, the broccolini and eggplant, the tofu puffs and the extra firm tofu; stir, cover and bring to a boil.
- salt or soy sauce
Strain the noodles into a serving bowl, season with salt or soy sauce if the stock was unsalted, and pour the broth over.
- bean sprouts
- fresh cilantro
Top with a small handful of bean sprouts and fresh cilantro.