Curried Rice Noodle Soup with Crispy Tofu and Scallions

Total Time: 30 minutes | Yield: 3-4 Main Course Servings

Ingredients:

• 8 ounces extra firm tofu

• Vegetable oil or other neutral oil (for sauteing tofu)

• 1 can coconut milk

• 1 medium shallot, peeled and finely chopped

• 1/2 tsp. fresh ginger, peeled and very finely minced

• 1 medium carrot, peeled diced

• 1 Tbsp. red curry paste

• 4 cups vegetable stock

• 6 ounces thin rice noodles

• 2 scallions, thinly sliced on diagonal

• Salt & freshly ground pepper to taste

• Chile garlic sauce for serving (optional)

Directions:

Make Tofu: Slice tofu into 6 equal size squares, then cut each square in half on the diagonal to form 12 triangles. Pat dry with paper towels. Heat a thin layer of vegetable oil in a heavy bottom skillet or frying pan over medium heat. Once oil is hot, place tofu in pan and fry for about 5 minutes until lightly browned, then flip and cook on other side for another 3-5 minutes. Transfer to a plate lined with paper towels. (Note: Let the tofu cook until lightly browned on the bottom before moving it, at least 4-5 minutes. If it sticks when you try to flip it, let it cook a little longer until it easily releases.)

Make Soup: Open the coconut milk, scoop out the solid coconut oil, and add it to a large heavy bottom pot. Reserve the remaining coconut milk for later. Heat on medium heat and once the coconut oil has melted, add the shallot, carrot and ginger and cook stirring occasionally until soft, about 10 minutes. Add curry paste and continue to cook another 2-3 minutes until vegetables are evenly coated in curry paste.

Add broth and remaining coconut milk and bring to a boil. Add rice noodles and cook until noodles are soft, about 5-7 minutes. Turn off heat and divide soup between bowls and top with tofu, scallions and chile garlic sauce.