Get your slurp on with this rich, enticing broth of coconut, red curry, and peanut simmered with butternut squash, tender broccoli, cubes of firm tofu, and spooned over a bed of rice vermicelli noodles. For a refreshing finish – cilantro, Thai basil, lime, and crisp bean sprouts top each bowl.
Heat 2 tbsp (4 tbsp for 4 servings) oil in a large, wide saucepan over medium heat. Add butternut squash and saute for 3-5 minutes.
While squash is cooking, cut tofu into 2 cm cubes. Wash and pick and chop Thai basil and cilantro leaves. Cut lime in half. Cut broccoli florets into 1 inch pieces.
Add red curry paste, ginger, garlic and turmeric to saucepan and stir until fragrant. Add coconut milk, coconut sugar and peanut butter. Stir until smooth. Add 2 cups (4 cups for 4 servings) water and gf soy sauce. Bring to a boil and then reduce heat to a gentle simmer. Add vermicelli noodles and tofu and cook for 3-5 minutes. Add broccoli and cook until bright green and tender. About 2 minutes. Squeeze in half of the lime juice and stir. Taste and season to your liking with salt.
Divide noodles into large bowls and then spoon remaining ingredients over top. Garnish with fresh herbs, bean sprouts and a squeeze of lime. Enjoy!