1 1/2 tablespoons olive oil
1 tablespoon sliced ginger
3 garlic cloves, minced
2 tablespoons red curry paste
5 cups vegetable broth
3/4 cup full-fat coconut milk
1 tablespoon honey
1/2 to 1 teaspoon salt, depending on your taste
1 (14 ounce) container extra-firm tofu, drained and cubed
8 ounces rice noodles
2 large carrots, peeled and julienned
1 1/2 tablespoons lime juice (optional)
sliced bird’s eye chili (or Thai chili)
black sesame seeds
Heat the oil in a heavy pot over medium-high heat. Add the sliced ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute. The red curry paste usually contains a tiny bit of liquid, so there will be some splattering when you heat the paste in the pot. Be careful here.
Stir in the vegetable broth, cover the pot and bring everything to a boil.
Once the broth has boiled, add the coconut milk, honey and salt, and bring the broth back to boil again.
Add the cubed tofu and noodles, and cook everything, uncovered, for 4 to 5 minutes, until the rice noodles have softened.
Turn off the heat and stir in the julienned carrots. Finish off the curry noodles with lime juice, if you like. Garnish noodles with cilantro, chilis and sesame seeds.
Check the ingredients on your curry paste to ensure that it’s vegetarian — not all brands are.