Coconut Curry Noodle Soup

This is my kind of comfort food! It combines some traditional Thai flavors with somen noodles and tofu for protein.  I cook the tofu in a frying pan to crisp it up a little, and it contrasts really nicely with the soft wheat noodles.  Udon noodles, which are a little thicker, would work as well.  Although rice sticks would be more authentic, I like the heartiness of the wheat noodles.

I scaled down the spiciness considerably – I only used 1 tsp of red curry paste, and it was pretty mild – but if you like spicy food, use a full tablespoon.  I used Thai Kitchen brand, and I’m not sure how that compares with other brands in terms of spiciness.
(adapted from Super Natural Cooking by Heidi Swanson)
9.5 oz somen noodles
1 tbsp peanut oil
1 medium onion, chopped
1 tbsp chopped garlic
1 tbsp chopped ginger
3 cups broth (vegetable or chicken – your choice)
1 tbsp turmeric
1 1/2 tbsp soy sauce
1 tsp red curry paste
1 tbsp sugar
1/2 tsp salt
1 1/2 tbsp lime juice
20 ounces extra firm tofu, drained and cut into 1 cm cubes
1 can (13.5 oz) light coconut milk
1/3 cup roughly chopped cilantro
3 tbsp chopped roasted peanuts
2 tbsp thinly sliced shallot
Bring a large saucepan of water to a boil and cook somen noodles according to package directions.  Set aside.
Heat the peanut oil in a large saucepan or soup pot, until you can clearly smell the peanut aroma (that’s how you’ll know it’s hot!)
Add the onion, garlic, and ginger, and cook, stirring, for about 5 minutes.
Add the broth, turmeric, soy sauce, curry paste, sugar, salt, and lime juice, and whisk to combine.  
Turn heat to low and allow broth mixture to simmer.
Heat a large nonstick skillet over medium-high.  Add tofu and cook, shaking pan and flipping the tofu cubes until they are golden and slightly crisp on the outside.
Put the tofu into a large serving bowl or soup tureen.
Add the noodles and coconut milk to the broth mixture and cook for a few minutes.  The noodles may be stuck together, but just give them a nice stir.  When the soup is heated through, pour over the tofu and stir well.
Top with cilantro, peanuts, and shallots to serve.
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10 comments to Coconut Curry Noodle Soup

  • Joelen

    This looks like its really full of flavor and I love that it can be a meatless meal all in itself!

  • Lisa

    My favorite soup at our local Thai place is coconut curry chicken. I need to totally try out your recipe so I can stop ordering takeout!!! Looks delicious.

  • That Girl

    You scaled down the spiciness? I’m disappointed in you. But this looks fabulous! Definite comfort food.

  • Gabe's Girl

    Wow, looks just like what I would order at a Noodle house. Beautiful! I bet it tastes great.

  • Gabe's Girl

    Wow, looks just like what I would order at a Noodle house. Beautiful! I bet it tastes great.

  • Gabe's Girl

    Wow, looks just like what I would order at a Noodle house. Beautiful! I bet it tastes great.

  • bensbaby116

    I love coconut and curry together! Definitely have to try this one.

  • Jaime

    i love noodle soups :) this looks so warm and comforting

  • Mercina

    Can’t wait to try this; it looks great! I’ve recently rediscovered how much I love soups and have started looking for recipes to try out. Thanks for posting!

  • RLBerry

    This looks so good. I had a similar thing at a restaurant recently, so now I’ll have to try your version at home.

    - Renee (rels09 on WC)
    savorysafari.wordpress.com

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