Thai Red Curry Soup (Easy in 30 Minutes)

In a large pot, add the olive oil, garlic and ginger. Sauté on a low heat for a few minutes until lightly golden
Add the red curry paste and sauté for 3-5 minutes until fragrant over medium heat, continuing to stir through which releases all the aromatics
Pour in the coconut milk, vegetable stock and 2 cups of water. Add a pinch of salt and squeeze in ½ the lime juice. Place the lid on and allow to simmer for 15 minutes to develop the rich broth
Add the tofu cubes, vegetables, a handful of basil leaves and cook for approximately 5 minutes until the vegetables are cooked to your liking. They should still have a slight crunch and not be mushy
Taste the broth and season if needed, note if you prefer it more spicy you can optionally add the extra red chili pepper
Add the rice noodles to a large bowl and pour over boiling water, ensuring all the noodles are submerged. Allow to cook as per package instructions (usually takes 4 minutes). Then drain and set aside
To serve, place rice noodles in your serving bowls then add ladles of the soup and ingredients. Garnish with basil leaves, cilantro, with a squeeze of lime and enjoy your delicious bowl of Thai Red Curry Soup!