Here’s a quick & easy, packed-full-of-flavor slurpy bowl of goodness from Super Natural Cooking: Noodles, tofu, and onions swimming in a rich, creamy coconut curry broth. Just the right amount of spice, and a garnish of cilantro and shallots provide nice color contrast to the yellow broth.
Ooooh, good choice! This is different than what we usually make.
Yeah, I’m usually not in the mood for coconut-broth-type dishes like this. I certainly never order them out.
Well I’m glad you made this one; and I actually like the spiciness level.
Yeah it’s perfect — could always kick in additional hot sauce if you want it hotter.
What makes it yellow, the curry paste?
It was a little closer to orange before the turmeric. Adding that and the coconut milk gave it the nice yellow color. I think the only thing I don’t think the recipe as shown in the book needs is the peanuts. I’ll leave them out when I make this next time.
Agreed — they don’t really add much. It’s plenty awesome without them!
Big Curry Noodle Pot
8 1/2 oz. dried whole wheat udon noodles
2 tbsp coconut oil
3 cloves garlic, minced
1 onion, chopped
1 1/2 tsp red curry paste
12 oz. extra firm tofu, cut into 1″ long columns
1 14 oz can coconut milk
2 cups vegetable broth
2 tsp turmeric
2 tbsp soy sauce
1 tbsp sugar
Juice of 1 lime
2 shallots, sliced into rings
1/3 cup chopped fresh cilantro
Cook noodles according to package directions in lots of boiling water with a dash of salt. Drain, stop the cooking by running cold water over, and set aside.
Meanwhile, heat the coconut oil in large saucepan over medium heat. Stir in the garlic, onion and curry paste, stirring until the curry paste is well incorporated, 1-2 minutes. Add the tofu and gently stir until coated. Stir in the coconut milk, broth, turmeric, soy sauce and sugar. Bring to a slow simmer and keep it there for about 5 minutes. Remove from the heat, add the lime juice and noodles, and stir.
Add the noodles and some extra both to each of 4 bowls. Top with the shallots and cilantro.
4-6 ServingsPrint This Recipe