Coconut Milk Curry Noodle Bowl

• Tofu:
  • 275g extra firm tofu, cubed
  • 1 T olive oil
  • 1 T soy sauce
• Soup addition 1:
  • 4-6 green onions, chopped
  • 1 T minced ginger
  • 6 cloves garlic, minced
  • sesame oil
• Soup addition 2:
  • 250g / 8 oz fresh mushrooms, chopped
  • 2 bok choy or kale
• Soup addition 3:
  • 6 c vegetable broth
  • 1 can coconut milk
  • 2 T soy sauce
  • 4 T red curry paste
  • 1 t curry powder
  • 1 t red pepper flakes
  • 2 T peanut butter
• Soup addition 4:
  • 200g rice noodles

1. Fry tofu in olive oil and soy sauce until golden brown.
2. In dutch oven, saute soup addition 1 for a few minutes.
3. Add soup addition 2 and saute 4 minutes.
4. Add soup addition 3 and let simmer a few minutes.
5. Add soup addition 4 and tofu and cook until noodles are soft.

Notes:

• 2025-07-03 this was more work than it was worth. I used Udon noodles instead of rice noodles, about 80% of a box or so. Either cut these way down or maybe do rice instead of noodles. 6 c vegetable broth seemed like too much at first (it was too wet), but when it dried out as leftovers the next day it was fine.