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Coconut Curry Noodle Bowl

A quick, tasty soup full of noodles and spice.

Time

25 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  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 30 seconds.
  3. Stir in the broth, coconutmilk, almondmilk (or soymilk), salt and ginger and bring mixture to a boil. Lower heat and simmer for 10 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 with chili oil, if desired.

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 SILK UNSWEET COCONUTMILK

  • 1 CUP SILK UNSWEET ALMONDMILK OR ORGANIC UNSWEET SOYMILK

  • 1 tsp salt

  • 2 tsp freshly grated ginger

  • 1/2 lb 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

  • CHILI OIL TO TASTE, IF DESIRED