I'll be honest. It was ok. It was quick and easy, and scratched a Thai itch, but.... just okay. I didn't I change a thing, so maybe I should have been more creative (shrug).
Source: Tried and True | Serves: 4-6 | Time: 35 min
Ingredients
2 tbsp neutral oil (I used grapeseed)
1 red or yellow onion, peeled and thinly sliced (I did yellow)
5 cloves garlic, peeled and minced
4 Thai #chili peppers, trimmed and minced
2 tbsp #lemongrass paste
4 ounces Panang curry paste
15.4- ounces coconut milk
4 cups water or vegetable stock (I did half stock/half water)
12 ounces rice noodles
1–2 cups of vegetables of choice (I did bell pepper)
16 ounces soft #tofu, cubed
S&P, to taste
Suggested for serving: cilantro, minced scallions, thinly sliced red onion, crispy shallots, chili oil, and lime wedges
Instructions
Heat 2 tablespoons neutral oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes until it just begins to soften.
Add the garlic, chili peppers, and lemongrass paste. Cook for 1 minute until fragrant.
Stir the paste into the aromatics and sizzle in the oil for 2–3 minutes until it deepens in color and begins sticking to the bottom of the pot.
Pour in enough coconut milk to cover the paste. Bring to a boil for a few minutes and pour in the remaining coconut milk.
Pour in 4 cups water or vegetable stock. Bring to a boil. Reduce heat and add the vegetables and cubed soft tofu. Stir gently to combine, being careful not to break up the tofu too much. Taste and adjust the seasonings to your preference.
Simmer for 10–12 minutes or until the vegetables are tender and crisp. Turn off the heat.
As the soup simmers, soak or boil the noodles according to package instructions. Drain, rinse, and divide between bowls.
Ladle the broth over the noodles and pile the tofu and vegetables on top. Garnish with cilantro, minced scallions, sliced red onion, crispy shallots, and chili oil if you like. Serve with lime wedges. Enjoy!
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