Red Curry Noodle Soup…need I say more?!! THIS has got to be one of my all-time favorite soups, especially on a cold, blustery fall day. It will warm you right through, and the blend of fresh, crisp veggies, tofu and rich broth will keep you energized through the rest of the day.
There is nothing quite as comforting as hot noodles in a bowl. For this recipe, I used Mung Bean Noodles (also known as glass noodles). You can find them at most supermarkets in the Asian food section. I like them because they cook up fast, and have a delicious, delicate texture that goes well with any broth. Rice noodles or vermicelli would work well, too. Feel free to substitute any protein you have on hand for the tofu, if you prefer. Leftover chicken or steak are a perfect match for this soup, as well.
This is a dish you can cook up in minutes, so it is perfect for when you are completely zonked after a hard workout or long run. I’m so hooked on this soup, I literally make it once or twice a week. Beef bone broth is absolutely delicious in the recipe, but if you don’t have any on hand, use your favorite beef stock or broth from the store. Lime wedges, cilantro and bean sprouts all make wonderful garnishes for this soup, if desired.