Ingredients
Equipment
Method
- Heat the coconut oil in a large soup pot over medium heat. Add the red onion and cook for 3–4 minutes until softened.
- Add the garlic, ginger and lemongrass and stir for 1–2 minutes until fragrant. Stir in the red curry paste and cook for another minute.
- Pour in the vegetable broth and coconut milk. Stir until combined and bring to a gentle simmer.
- Add the tofu and sour mustard greens. Simmer gently for 8–10 minutes, stirring occasionally. While the soup simmers, cook the rice noodles in a separate pot according to their package directions; drain well.
- Stir the tamari and juice of 1 lime into the soup. Taste before adding any optional maple syrup, since the curry paste and pickled greens vary in sweetness, salt and acidity.
- Divide the cooked noodles among four bowls and ladle the hot broth, tofu and greens over them. Finish with the cilantro and green onions, with optional lime wedges at the table.
Nutrition
Notes
Packaged ingredients: Use a red curry paste without shrimp, fish, dairy or other animal ingredients. Check broth, lemongrass paste, pickled greens, tamari and rice noodles for vegan and gluten-free suitability. A gluten-free noodle does not make an unsuitable broth gluten-free.
Mustard greens: Use commercially prepared sour/pickled mustard greens, not raw fresh greens or a home-fermentation shortcut. Drain before measuring; rinse briefly if very salty, then taste the broth before adding more salt. Different products change sodium and acidity.
Noodle texture: Six ounces is the selected amount from the 6–8-ounce range. Cooking separately keeps noodles from absorbing the broth during storage. Use the package timing; rice noodle shapes vary.
Storage: Cool soup and noodles promptly in shallow containers, refrigerate separately at 40°F (4°C) or colder and use within 3–4 days. Reheat soup to 165°F (74°C), then add noodles. Garnishes are freshest when added at serving.
Flavor: This is a Thai-inspired home-kitchen soup, not a claim to a specific traditional regional dish. The optional maple syrup balances sourness; extra chili or herbs are choices, not requirements.
