Make this quick and cozy golden curry noodle soup with Thai curry, cilantro, lime, fresh veggies, fried tofu, and lots of noodles!
Stir in curry paste, turmeric, and cayenne, coating the onions, garlic, and ginger.
Add coconut milk and stir to combine. Add kaffir lime leaves and low-sodium vegetable stock and bring to a simmer.
Meanwhile, cook rice noodles to al dente in a separate pot of boiling water. This is to prevent the noodles from soaking up all the broth.
Prepare the tofu by heating a cast iron skillet over medium heat. Pat the brick of tofu with a towel or paper towels to soak up excess water. It doesn't need to be completely pressed. Cube the tofu to your liking.
Add the vegetable oil to the hot cast iron skillet and place cubes of tofu in the pan.
Season with a pinch each of sea salt, ground black pepper, and paprika. After 4 minutes, flip the tofu. Season the other side and continue frying, flipping about every 4 to 6 minutes to get all the sides crispy and golden brown.
Just before serving, ensure the broth is simmering and add vegetables. Cook for a few minutes until the vegetables are slightly crisp and bright in color.
At the end, add in lime juice and sea salt to taste.