One-Pot Curry Noodles
Ingredients
The noodles
The broth
-
1 ½
tablespoons
olive oil
-
1
tablespoon
ginger, sliced
-
3
cloves
garlic, minced
-
2
tablespoons
Thai red curry paste
-
5
cups
vegetable broth
-
¾
cup
full-fat coconut milk
-
1
tablespoon
honey (or agave for vegan version)
-
1
teaspoon
salt
-
14
ounces
extra-firm tofu, drained and cubed
-
2
large
carrots, peeled and julienned
-
1 ½
tablespoons
lime juice (optional)
Optional garnishes
-
cilantro, sliced
-
bird's eye chili (or Thai chili)
-
black sesame seeds
-
chopped scallions
Instructions
- Heat olive oil in a heavy pot over medium-high heat.
- Add sliced ginger and sauté for about 30 seconds.
- Add minced garlic and red curry paste, stirring for another 30 seconds to a minute.
- Stir in vegetable broth, cover, and bring to a boil.
- Once boiling, add coconut milk, honey (or agave), and salt, then bring back to a boil.
- Add cubed tofu and rice noodles, cooking uncovered for 4 to 5 minutes until noodles soften.
- Turn off heat and stir in julienned carrots.
- Finish with lime juice if desired and garnish with cilantro, chilis, and sesame seeds.
Nutrition Facts (estimated)
Servings
3 - 4
Calories
601
Total fat
23g
Total carbohydrates
85g
Total protein
14g
Sodium
2605mg
Cholesterol
0mg
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