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.
2teaspoonscanola oil or vegetable oil
1/2cupthinly sliced shallotsfrom 1-2 medium shallots
1tablespoonminced fresh gingerfrom about 1 thumb-sized piece
2tablespoonsThai green curry pasteI use Thai Kitchen brand which is vegan
1/4teaspoonground turmericoptional; I just like it for color
4cupslow-sodium vegetable broth
114-ounce can coconut milk
1tablespoonsoy sauce or Tamari
1/2teaspoonkosher salt + more to taste
2tablespoonsfresh lime juicefrom approx. 1 medium lime
For the soup:
4ouncesthin rice noodlesprepped according to package instructions*
1/2cupshredded cooked chickenI use chicken from a grocery-store rotisserie chicken PER BOWL
1/2cupdiced baked tofu or extra-firm tofuI use savory seasoned baked tofu PER BOWL
Sriracha sauceto taste
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.
* Otherwise known as rice vermicelli. Rice stick noodles will also work, but require a longer soaking time (25ish minutes instead of 5-10 with vermicelli). Most rice noodle preparation instructions call for being placed in a bowl and covered with hot water until soft.