Hi all and welcome back to The Fabulous Mommies (Home of Plant Based recipes)! I Made “Red Curry Noodle Soup with Crispy Tofu” today so I thought I’d share with all my savoury lovers! I actually made a few varieties but will share this one for now and the others sometime next week. Hope you have all been well! Tag a friend who might like this in our instagram page:




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For the filling:

  • 3 shallots, finely diced
  • 3 garlic gloves, minced
  • 1 small piece of ginger, grated or 1/2 tbsp ginger paste
  • 1 tbsp avocado or coconut oil
  • 3 tbsp vegan-friendly red Thai curry paste (or to taste)
  • 1 cup canned coconut milk *
  • 3 cups vegetable broth
  • 1 small head o broccoli, cut into florets
  • 2 carrots, sliced (I used one red and one yellow)
  • 1 bell pepper, cut into pieces
  • 1 tbsp coconut aminos or light soy sauce
  • 1/2 tbsp coconut sugar
  • 1/2 tbsp lemongrass paste (optional)
  • 2 servings of rice noodles


  • 1/2 package (7 oz/200 g) extra firm tofu, lightly pressed (or use super firm tofu)
  • 1 tbsp avocado or coconut oil
  • Pinch of salt


  • Fresh lime juice and chopped cilantro


Cut tofu in half horizontally, wrap in a clean kitchen or paper towel, and press lightly for 10 minutes.

Cook noodles according to package directions (deduct 1 minute of cooking time), rinse and set aside.

Cut tofu into cubes, and season with a pinch of salt.

Heat up 1 tbsp of oil, and sear tofu from all sides until crispy and browned, about 2 minutes each side, medium heat. (I use a cast iron skillet for that).

Add the second tbsp of oil to a pan or wok and sauté shallots, garlic, and ginger until fragrant. Then add curry paste, and stir for a minute.

Add coconut sugar, coconut milk, coconut aminos, lemongrass, vegetable broth, chopped veggies, and bring to a boil.

Let simmer for 5 minutes (or until vegetables have reached desired tenderness), then add cooked rice noodles, and simmer for another minute.

Season to taste with a pinch of salt, and squeeze over some fresh lime juice.

Top soup with the crispy tofu, chopped cilantro, and Enjoy!

Credits: plantbased.traveler