Red Curry Noodles

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

 

1. 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. 
2. 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 ####.

 

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