A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice - tofu for the plant-based folk, chicken for the meat-eaters.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 19
Steps:
- Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
- Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
- Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
- Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
- Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
- Right before serving, stir lime juice into broth. Taste and add more salt if you like.
- To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.
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