Author Notes
Curry and coconut are a natural match. The warming curry is balanced by the sweet and creamy coconut milk. For this recipe, I use carrots, bell peppers, and snow peas, but mushrooms, bean sprouts, or bok choy would be wonderful additions, as well. The soup comes together fast, and makes enough to last for several days. You can increase the heat by the amount of jalapenos you use; Using the seeds and innards makes it spicier as that’s where the capsaicin is concentrated. And if you want a milder curry, start with 1 teaspoon of the curry paste, taste, and add more if needed. I used a full tablespoon (3 teaspoons) because I like a little kick. This recipe is one pot wonder, and comes together fast to tame those curry cravings. —ripecuisine
Ingredients
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1 pound
firm tofu
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8 ounces
noodles of choice, I used brown rice pad thai noodles
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1 tablespoon
sesame oil
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4 ounces
carrot, thinly sliced
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4 ounces
snow peas
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1
medium red bell pepper, thinly sliced
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1 tablespoon
sesame oil
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1/2 cup
onion, small dice
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1 tablespoon
garlic, minced
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1
jalapeno, seeds intact or removed, minced
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1 teaspoon
ginger, minced or grated
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1 - 3 teaspoons
Thai red curry paste
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1 teaspoon
ground curry powder
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1/2 teaspoon
ground turmeric
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1/4 teaspoon
ground coriander
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4 cups
vegetable broth
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15 ounces
(1 can) coconut milk, regular or reduced fat
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2 tablespoons
tamari (or soy sauce)
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2 tablespoons
palm sugar (or white sugar)
Directions
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Bring a salted pot of water to a boil. Blanch tofu block for 1 minute (do not discard water). Slice horizontally in half and press between two plates lined with clean dish towels or paper towels. Allow tofu to press for 15 minutes, and slice into cubes.
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Return water to a boil, and boil noodles until al dente. Drain and toss noodles in 1 tablespoon sesame oil.
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Return the same pot to the stove, and heat an additional tablespoon of sesame oil over medium heat. Saute the chopped onions, garlic, jalapeno, and ginger together, for several minutes until the onions are translucent. Add in the curry paste, ground curry powder, turmeric and coriander, and continue to saute to heat the paste through.
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Whisk in the vegetable broth and coconut milk, bring to a boil. Season with tamari and palm sugar, and add in the vegetables {carrot, snow peas, and bell pepper}, and tofu, continuing to cook until vegetables are tender about 3 – 5 minutes.
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Place noodles in a bowl, and ladle hot soup over noodles, garnishing with sliced jalapenos, scallions, minced cilantro, roasted cashews, and lime wedges, if desired.
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