# Components:
→ Aromatics
01 - 1 tablespoon coconut oil
02 - 1 small onion, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
→ Vegetables & Protein
06 - 1 red bell pepper, thinly sliced
07 - 1 cup carrots, julienned
08 - 2 cups baby spinach
09 - 200 g firm tofu, cubed
10 - 100 g mushrooms, sliced
→ Liquids
11 - 400 ml (1 can) full-fat coconut milk
12 - 750 ml (3 cups) vegetable broth
→ Noodles
13 - 200 g rice noodles, medium or thin
→ Seasonings
14 - 2 tablespoons soy sauce (or tamari for gluten-free)
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime
→ Garnishes
17 - Fresh cilantro, chopped
18 - Sliced red chili (optional)
19 - Lime wedges
# Directions:
01 - Heat coconut oil in a large pot over medium heat. Add thinly sliced onion and sauté until translucent, approximately 3 minutes.
02 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in Thai red curry paste and cook for an additional minute, allowing the flavors to meld.
03 - Add sliced bell pepper, julienned carrots, sliced mushrooms, and cubed tofu. Sauté for 3-4 minutes until the vegetables begin to soften.
04 - Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for 10 minutes.
05 - Introduce the rice noodles to the pot and cook according to package directions, typically 4–6 minutes. Stir occasionally to prevent clumping.
06 - Stir in the soy sauce, brown sugar, and fresh lime juice. Add the baby spinach and let it wilt for 1-2 minutes. Taste and adjust seasonings as needed.
07 - Ladle the fragrant noodle soup into individual bowls. Garnish generously with chopped cilantro, optional sliced red chili, and lime wedges. Serve immediately.
