This soup is full of flavour thanks to the punchy curry and chilli pastes and the peanut butter brings a nutty creaminess. Ready in just 15 minutes, it’s your new favourite noodle soup.
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4
Garlic
Fresh Ginger
Shallot
Extra-Firm Tofu
Soy Sauce
Tenderstem Broccoli
Thai Red Curry Paste
Water
Sambal Oelek
Smooth Peanut Butter
Agave Nectar
Vegetable Stock Cube
Vegan Fish Sauce
Flat Rice Noodle
Peanut
Fresh Coriander
Lime
Coconut Milk
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Notes (24)
S
Stephanie C.
2 months ago
Delicious. I smoked the tofu first before crisping up and it was so tasty!
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Vicky O.
2 months ago
Insanely good! possibly my fave Mob recipe so far. I left out the oelek and added my rice noodles at the same time as the broccoli
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Ellis I.
7 days ago
great recipe! I found the noodles soak up all the curry leaving it very dry, so I recommend adding a tad more water
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Jess M.
8 days ago
so yum
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Jess T.
9 days ago
Such a quick and easy nourishing meal. Personally would remove the agave as it was a touch too sweet for me and add some lemongrass
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Emily D.
13 days ago
Delicious but not 12 mins! In the instructions alone the timing is 25 mins
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Shamin K.
25 days ago
was dubious by the “speedy” in the title but actually really impressed at how easy this was to make - was super tasty too!
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Sophie T.
a month ago
Just awful - was this recipe AI generated? The noodles soak up all the liquid and do not cook in 1 minute as suggested. I should have used my better judgement and cooked them separately. Same goes for the broccoli - it just breaks apart.
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Mob
a month ago
·Admin
Hey Sophie. All our recipes are developed by our chefs, this one in particular is in our Top 50 recipes. Thanks for giving the recipe a go, we're sorry to hear it didn't work out for you, watch your cooking temperature it might have been too high if the broccoli was breaking apart. Cooking the rice noodles separately would also work if that's your preference. Thanks again for your honest feedback.
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Christa H.
a month ago
Great recipe! One note: next time I’ll cook the noodles separately so I can save the leftovers for the next day. The noodles soak up all the soup if kept together.
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.
2 months ago
this is way to watery I wish I went with my gut 300ml max
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Michael L.
3 months ago
(edited)
Sooo delicious but the ‘12-min’ cook time is a little off lol. I’m not saying it took super long but will return with more time up my sleeves. Keen to try with Soba noodles next 🍜
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Hayley W.
3 months ago
this was a winner!!!! I substituted a few things but they worked equally as well. cashews instead of peanuts and added mushrooms.
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.
3 months ago
(edited)
I massively enjoyed this dish. super easy to follow, and the perfect spice level. I would suggest adjusting this to your tolerance. I am also prioritising protein in my diet, so used chicken instead of tofu which worked perfectly in this dish. The only thing I would say are some ingredients are difficult to find at an everyday supermarket, but you can find really good alternatives for most of the products.
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Safia F.
4 months ago
Such an easy flavorsome dish to cook! I cooked it with greenbeans instead of tenderstem broccoli and with real fish sauce and it was so tasty. I made the red curry paste with garlic, galangal, lemongrass, shrimp paste, shallots ground coriander, ground cumin and thaï basil beforehand so I skipped the garlic, ginger, shallots in step 3 and added my homemade paste with everything starting from 4 (except the agave). It was perfect with "plenty of lime zest and juice" as indicated in the last step.
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Louise D.
5 months ago
This was really good ! Can’t do spicy so left out
Sambal Oelek. Also couldn’t get vegan fish sauce and used wholewheat noodles 😋
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Ellie T.
5 months ago
This was easy to make, easy to follow and super tasty! I used ramen noodles as I didn’t have any rice noodles - just remember to cook them in water first (I forgot!)
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Ginny B.
5 months ago
So good 🔥 I used Japanese noodles and made them separately and added them to each bowl, then poured the soup over. Of course, I made more noodles than called for because you can never have enough noodles in your bowl! The lime is a very nice added flavor and also cuts the spice if it’s too spicy. Thank you for the great recipe!
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Sean M.
5 months ago
Possibly one of the best recipes I've used on here. And we all know Mob is full of great recipes. Thanks for this, I'll be making this a regular feature in our kitchen
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Julia L.
5 months ago
Wow this was BIG yummers!!!
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Teodora I.
6 months ago
Way too spicy for me! I halved the red curry and sambal oelek and still found it very hot.
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Alistair W.
7 months ago
this was so good rave reviews alround
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Sophie C.
9 months ago
(edited)
One of the best things we've ever cooked! It's so tasty.
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Gina P.
9 months ago
(edited)
Yummy! I made it with shredded chicken and chicken stock and a bit of extra curry paste (I'm not a fan of tofu, nor plant based) and it was delicious. Will definitely make again!
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Eilis O.
10 months ago
UNREAL! Wanted something salty and flavourful as pretty hungover and this hit the spot! Sooooo delicious can’t wait to cook it again. Thank you!