Coconut Curry Noodle Bowl

We love noodle bowl night!  This recipe is easy to pull together and rich in flavor.  And, what a great way to use some of those raw veggies accumulating in your garden or refrigerator.

2 garlic cloves

1 medium onion

1-inch piece of fresh ginger

2 T olive oil

2 T green curry paste

1 tsp honey

1 tsp toasted sesame oil

1 tsp ground turmeric

1/4 cup soy sauce or tamari

Protein of choice – braised chicken, extra firm cubed tofu, cooked & seasoned ground pork, etc.

1 – 15 oz can full fat coconut milk

3 cups chicken broth, preferably homemade

8 oz noodles – udon, Thai rice noodles, etc.

1-2 T Lime juice, fresh or bottled

Toppings

Sliced cucumber

Sliced Cabbage, red or green

Carrots, julienned

Diced Tomatoes

Diced Sweet Peppers

Fresh Cilantro

Fresh lime slices

Peanut Sauce, Peanut Butter and/or chopped peanuts

Raw Ferment – Curtido or Immunichi, found in our store

Smash garlic and ginger together in mortar or chop finely.  Chop onion finely.  In medium soup pot, heat olive oil and add garlic, ginger and onion.  Cook a few minutes until softened and fragrant.  Add curry paste, honey, sesame oil, turmeric, soy sauce and cook for a few minutes stirring everything together.

If using tofu, add 1/2″ cubes and gently toss to coat.  Pour in coconut milk and broth.  Bring soup to a low simmer.  Taste broth and finish with 1-2 T Lime Juice and more curry paste if needed.

Cook noodles, drain and toss with a few spoonfuls of the soup broth.

To serve, pile noodles in bowl and top with a ladle full of broth.  Then add fresh toppings.    Serving Susannah’s Peanut Sauce is a delight for any noodle bowl but you can also use plain peanut butter and/or chopped peanuts.