Drupe Almond & Coconut Curry Noodle Bowl

AuthorDrupePower

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 2 tbsp Vegetable oil
 2 qts Garlic cloves, minced
 1 qt Jalapeño, seeded and finely minced
 1 tbsp Curry powder or Red/green Thai curry paste
 2 cups Vegetable broth
 14 oz Drupe plain almond milk
 1 cup Coconut milk
 1 tsp Salt
 2 tsp Freshly grated ginger
 1 cup Rice vermicelli noodles
 100 g Tofu, cut into 1/2 inch cubes
 2 qts small tomatoes cut into 1 inch chunks
 3 tbsp Fresh lime juice
  cup Chopped fresh coriander

Instructions

1

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

2

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

3

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

4

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.

5

Add noodles and cook for 5 minutes.

6

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

7

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

8

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

Ingredients

 2 tbsp Vegetable oil
 2 qts Garlic cloves, minced
 1 qt Jalapeño, seeded and finely minced
 1 tbsp Curry powder or Red/green Thai curry paste
 2 cups Vegetable broth
 14 oz Drupe plain almond milk
 1 cup Coconut milk
 1 tsp Salt
 2 tsp Freshly grated ginger
 1 cup Rice vermicelli noodles
 100 g Tofu, cut into 1/2 inch cubes
 2 qts small tomatoes cut into 1 inch chunks
 3 tbsp Fresh lime juice
  cup Chopped fresh coriander

Directions

1

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

2

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

3

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

4

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.

5

Add noodles and cook for 5 minutes.

6

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

7

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

8

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

Drupe Almond & Coconut Curry Noodle Bowl
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