Thai Yellow Curry Noodle Soup
A warming, aromatic noodle soup with crispy roasted tofu, silky curry sauce, and tender broccoli. This is comfort food made thoughtfully, perfect for a quiet evening at home.
Ingredients
×- For the shredded tofu
- For the sauce
- For the broccoli
- Others
Method
- 01
Mix tofu marinade ingredients in a bowl, reserve 2 tbsp of the marinade and set aside. Mix the shredded tofu with the rest and spread over a lined baking sheet and roast in the oven at 200c for about 20min or until crispy. Stir halfway to make sure it's crunchy on all sides.
- 02
Add all the sauce ingredients into a blender and blend until smooth. Add into a deep pan + add 1 cup of water into the blender with the leftover sauce and add to the pan, cook in low heat for about 10min
- 03
Mix broccoli pieces with all the ingredients and put into the air fryer for 10-15min at 180c
- 04
Once tofu is ready, take out of the oven and pour reserved marinade on top
- 05
Cook your noodles, once ready add to the curry sauce
- 06
Serve the noodles in a deep bowl, with a few spoons of extra sauce, add crispy tofu, roasted broccoli, sesame seeds and chilli crisps, enjoy
From our kitchen
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