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) of oil in a deep skillet or in a medium sized pot over medium heat. Add butternut squash and saute for 3-5 minutes.
While squash is cooking, cut tofu into 1 inch cubes. Wash Thai basil, cilantro, and lime. Roughly chop basil leaves and cilantro, and halve lime. Cut broccoli florets into 1 inch pieces.
Add red curry paste, ginger, garlic, and turmeric to the skillet and stir until fragrant. Add coconut milk, coconut sugar, and peanut butter. Stir until smooth. Add 2 cups (4 cups for 4 servings) of water and GF soy sauce. Bring to a boil, then reduce heat to simmer. Add vermicelli noodles and tofu, and cook for 3-5 minutes, or until the noodles are tender. Add broccoli and cook until bright green and tender. Squeeze in the juice of half of the lime and stir. Taste and season to taste with salt.
Divide noodles into large bowls and spoon remaining ingredients over top. Garnish with fresh herbs, bean sprouts and a squeeze of lime. Enjoy!