Have you ever tasted something that you couldn't help but sigh "ahh" after enjoying each bite? This oh-so-cozy soup is a delight to your taste buds! Soothing and creamy with a kick, you'll crave this concoction after a jaunt in the snow or hard day at work. The soft noodles and tofu balanced with the chewy shitakes and spicy broth are congruently punchy and comforting.
INGREDIENTS
6oz. lomein noodles
1T peanut oil
1/4 C plus 1T curry paste (I use red)
3 C veggie broth
1 can (14 oz.) coconut milk
7 oz. firm tofu, cubed
2-3 C shitake mushroom caps, chopped
1/4 t ground ginger
1/8 t ground red pepper (cayenne)
1/4 t ground cumin
1/4 t curry powder
1T salt
1/2 lemon
DIRECTIONS
Cook noodles according to package directions. Rinse in cold water; set aside.
Heat oil in pot over medium heat. Cook curry paste 2 to 3 minutes, stirring occasionally. Whisk in veggie broth. Reduce to medium-low and whisk in coconut milk. Add spices, mushrooms and tofu. Simmer for 10 minutes. Add juice from half a lemon.
Serve over cooked noodles. Top with cucumber slices, green onions or boiled eggs if desired. Serves 6.
