Jenny Curry Noodle Soup
- Jenny Moss
- Sep 13, 2020
- 2 min read
Updated: Dec 17, 2020
You ready for this curry???
Makes 1 Serving
Cook time: 20 mins
Ingredients:
Soup:
– 1 clove of chopped garlic – 1/2 tsp chopped ginger
– 1 tsp olive oil
– 3/4 cup vegetable broth
– 3/4 cup coconut milk
– 1/2 tbs Thai red curry paste (I used this one – it's a lil spicy! see notes below for alternatives)
– 1/2 tsp turmeric
– 1 cup of your favorite dark leafy green (I used kale!)
– 1 tsp fresh lime juice (around half a lime)
– cilantro garnish (optional)
Noodles:
– 1 serving of brown or rice noodles (I used these white rice noodles)
Tofu:
– 3.5 oz of firm tofu (1/4 of a regular 14 oz sized block of firm tofu)
– or however much you would like of Jenny's kick-ass tofu
Directions:
**Steps 1 and 2 can be done at the same time if you're not lazy like me and don't mind washing two pots
1. Heat garlic, ginger, and greens in olive oil in a medium-sized pot over medium heat until fragrant – around 2-3 minutes. Then add vegetable broth, coconut milk, curry paste, and turmeric. Heat to a boil and then reduce heat to a simmer until curry paste is fully incorporated. Remove from heat and set aside.
If not using Jenny's kick-ass tofu, drain tofu from packaging and add to soup as it cools. Jenny's kick-ass tofu can wait.
2. After removing the soup, (because I don't like doing dishes, but you can do this at the same time in a separate pot if you'd like,) fill the pot up 3/4 of the way with water and bring to a boil. Add the rice noodles and cook according to packaging instructions. Drain noodles and run under cold water to get rid of remaining starch and to arrest the cooking process.
3. Get those noods in a bowl where they belong! Add noodles to soup, along with Jenny's kick-ass tofu, top with lime juice and cilantro (except for the serial killers among us who don't like cilantro) and enjoy!
Sup dudes, dudettes, and dudarinos!
Coming at you hot with some fresh new hot asian noods!
This curry noodle soup uses Thai red curry paste, some of my favorite paste around! (After glue.) I bought it at my local asian grocery store (shop local!!) but it's conveniently sold on amazon too.
I encourage y'all to experiment with lots of curry pastes!! This recipe is definitely centered around the curry paste and the supplementing flavors and spices will go well with an array of other options.
Here are some other curry pastes that would prob be bomb:
– Thai green curry paste (spicy and lemongrassy – very fresh tasting, almost
like mint?? idk how to you explain a flavor??)
(Homemade green curry paste recipe – minimalist baker is one of my fav
vegan blogs!!)
– Thai Massaman curry paste (mild, creamy, and peanuty)
– the world (aka: your oyster)
Without further ado,
Yorumlar