On our drive home from Iowa last night, it started to sleet. Meaning, it would have been snow if it were just a little bit colder. SNOW. In October. It’s time for slurp-tastic curried noodle soup from 101cookbooks.com. This soup is so warm and comforting, smooth and flavorful. Enjoyed with some crunchy buttered garlic bread and it’s a fabulous fall meal. I’m keeping my eyes peeled for some spinach pasta, but I didn’t have any so use regular wheat pasta instead.
- 4 ounces whole wheat angel hair pasta
- 1 C. coconut milk
- 1 T. green or yellow curry paste
- 1 1/2 C. vegetable broth
- pinch of salt (more depending on your broth)
- 6 ounces tofu – cut into small cubes or pieces
- 1 cup broccoli florets
- 1/3 C.cilantro – chopped
- 1/4 C. basil – chopped just before using
- pinch of crushed red chili peppers
Bring a pot of water to boil, ad some salt and cook the pasta as directed on packaging. Drain and set aside.
In a big soup pot, heat 1/4 cup of cocounut milk and mix in the curry paste well. Add the rest of the curry paste once smooth, along with the broth. Bring to a boil and reduce heat. Mix in the tofu and broccoli. Taste to see if you need to add more curry paste or salt.
Just before serving mix in the herbs. Place a helping of noodles in a bowl and top with soup. Serve with a pinch of pepper flakes.
Notes: This basic flavor of curry, coconut milke and broth is just so delicious to me. I could leave out the noodles and just add in more broccoli and maybe some spinach. Way better for keeping the blood sugar level and just as good. Next time!
Servings: 4 bowls of soup with noodles + some left over noodles