Directions

• Step 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.

• Step 2

  Add the curry powder (or paste) and cook, stirring constantly, for 30 seconds.

• Step 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.

• Step 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.

• Step 5

  Add noodles and cook for 5 minutes.

• Step 6

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

• Step 7

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

• Step 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.