It's funny where we find inspiration for food. Last May, my husband and I took a trip down the Oregon coast into Sonoma. We ate so many delicious meals and had some equally delicious wine as we made our way down Highway 101. While I found some inspiration in the meals we had and the beautiful places we went, the dish I decided to recreate was from an airport meal during a flight delay (go figure!). It was a Roasted Grape Farro Salad (stay tuned for that recipe) from the San Francisco Airport.
A few weekends ago, my husband planned an awesome birthday weekend. We had a couples massage followed by lunch, a relaxing afternoon and an awesome dinner at Bold. We decided on a quick lunch and went to Noodles and Company. I got their thai curry soup with tofu and have not stopped thinking about it since. Don't get me wrong, the dinner we had was to die for, but I just keep craving the thai curry soup.
The key to this soup is flavoring the broth. The rice noodles, tofu, and veggies are there for texture, nutrition, color, and a minimal amount of flavor. I could put this broth in a mug and sip on it all day long. This soup comes together quickly once all the veggies and tofu are prepped (this can be done ahead of time). It makes for a perfect lunch or a quick week night dinner. It is packed with nutrition and flavor.
Thai Curry Soup
Makes about 4 servings
Note: If you have leftovers, I recommend keeping the noodles separate from the broth. The noodles soak up the extra liquid when they are stored together. I had the best luck reheating the soup for 2-3 minutes without the noodles and then adding in the noodles and microwaving for another 30 seconds. To drain tofu, I cut the tofu into slabs and lay them over several layers of paper towel for 20-30 minutes. Then, I pat the top of the tofu with paper towel to soak up any extra moisture.
1 tablespoon vegetable oil
1/4 of a small onion, minced
1 1/2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon green curry paste
1 tablespoon curry powder
1/2-1teaspoon hot chili paste (I used sriracha. Add more or less depending on how spicy you like things)
1 can coconut milk
2 1/2 cups low sodium chicken broth
1 1/2 tablespoons fish sauce
2 teaspoons sugar
7 oz firm or extra firm tofu, drained and cut into 1 inch cubes
4 cups mixed veggies such as shredded cabbage, sliced red onion, diced carrots, diced red peppers, and mushrooms
4 oz rice noodles
Green onion, limes, and cilantro for garnish (optional)
1. Bring a large pot of water to boil.
2. In a large saute pan or pot, heat vegetable oil over medium heat. Add onion and cook for 1-2 minutes. Add garlic, ginger, curry paste, curry powder, and hot chili paste. Cook, stirring constantly, for 15-30 seconds until fragrant.
3. Add Coconut milk, chicken broth, fish sauce, sugar. Whisk to combine.
4. Add tofu and vegetables to broth and bring to a simmer. Simmer over medium-low heat for 15 minutes.
5. Meanwhile, remove pot of boiling water from heat. Stir in rice noodles. Allow noodles to sit for 8-10 minutes until soft. Drain.
6. Divide noodles evenly among bowls. Pour soup over noodles. Garnish with green onions, limes, and cilantro, if desired.