Coconut Curry Noodle Bowl

A quick, tasty soup full of noodles and spice.

Time

Serving size

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