Coconut Curry Noodle Bowl Recipe

Name: Coconut Curry Noodle Bowl
Yield: 4 servings
Ingredients: 2 Tbsp vegetable oil; 2 garlic cloves, minced; 1 small jalapeño, seeded and finely minced; 1 Tbsp curry powder or 1 Tbsp red or green Thai curry paste; 2 cups vegetable broth; 14 oz (1 box) unsweetened coconut milk; 1 cup Silk Unsweetened Soy or Almondmilk; 1 tsp salt; 2 tsp 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; 1/3 cup chopped fresh coriander; Asian chili oil to taste, if desired

Ingredients

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

Instructions

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, coconut milk, Silk, 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.