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Drupe Almond & Coconut Curry Noodle Bowl

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

 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

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 a few seconds.


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.


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.