Coconut Curry Noodle Bowl

Added to Recipes on Thu 10/15/2009

Serves 4
2 tbsp vegetable oil
2 garlic cloves, minced
1 small jalapeno, seeded and finely minced
1 tbsp curry powder or 1 tbsp red or green Thai curry paste
2 cups vegetable broth
1 (14-oz) can unsweetened coconut milk
1 cup Silk Unsweetened
2 tbsp 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
2 tsp salt 
1/3 cup chopped fresh coriander
Asian chili oil to taste, if desired

In a heavy saucepan heat the vegetable oil over moderately low heat and cook garlic and jalapeno, stirring, for 2-3 minutes until fragrant. Add the curry powder and cook, stirring constantly, for 30 seconds. Stir in the broth, coconut milk, Silk 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.

Nutrition Facts
552 calories

15 g protein

57 g carbohydrate

31 g fat (50% calories from fat)

20 g saturated fat

0 mg cholesterol

1727 mg sodium

3 g fiber