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Almond & Coconut Curry Noodle Bowl


  • TOTAL TIME
    40 Min
  • PREP
    10 min
  • COOK TIME
    30 min
  • LEVEL
    Easy

Ingredients

2 Tbsp vegetable oil

2 garlic cloves, minced

1 small jalapeño, seeded and finely minced

1 Tbsp curry powder or 1 Tbsp red or green Thai curry paste

2 cups vegetable broth

14 oz plain almond  milk

1 cup cocunut milk

1 tsp salt

2 tsp freshly grated ginger

1 cup rice vermicelli noodles

1 block extra firm tofu, cut into 1/2-inch cubes

2 small tomatoes, cored and cut into 1-inch chunks

3 Tbsp fresh lime juice

1/3 cup chopped fresh coriander

Instructions

- In a heavy saucepan heat the vegetable oil over moderately low heat and cook garlic and jalapeño, stirring, for 2-3 minutes until fragrant.

- Add the curry powder (or paste) and cook, stirring constantly, for few seconds.

- Stir in the broth, coconut milk, almond milk, salt and ginger and bring mixture to a boil. Lower heat and simmer for 6-7 minutes.

- While the soup is simmering, place noodles in a large bowl, cover with warm water and let sit for 5 minutes. Meanwhile, bring a large pot of salted water to a boil.

- Add noodles and cook for 5 minutes.

- Pour noodles into a colander, rinse under cold water, and drain well.

- Once soup has simmered, add tofu, tomatoes and lime juice. Cook over moderate heat, stirring, until soup is hot.

- Divide the noodles among four bowls and ladle the soup over noodles. Sprinkle each serving with chopped coriander and drizzle pepper powder, if desired.


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