2 tablespoons safflower or grapeseed oil
2 garlic cloves, chopped
1 tablespoon fresh ginger, minced
3 tablespoons red curry paste*
3 cups veggie broth
1 15 ounce can coconut milk
1 tablespoon soy sauce or tamari
12 ounces dried rice noodles, cooked according to the package
4 cups chopped spinach
1 batch dry fried tofu (recipe in TK1-3) or 12 oz extra firm tofu, cut into bite-sized pieces
2 tablespoons lime juice
Toppings: extra lime wedges, sliced red onion, cilantro, green onions
- In a large pot over medium heat, add the oil, garlic, ginger, and red curry paste and cook them all together for 2 minutes to wake up all that flavor in the curry paste.
- Add the broth, coconut milk, and soy sauce. Bring it all to a boil then fold in the noodles, spinach, tofu, and lime juice. Simmer that all up until the spinach has wilted, about 2 minutes. Turn off the heat and taste to see if it’s where you like it. Serve it up with all the topping and get down on some good ####.