Coconut Curry Noodle Soup

This is my kind of comfort food! It combines some traditional Thai flavors with somen noodles and tofu for protein.  I cook the tofu in a frying pan to crisp it up a little, and it contrasts really nicely with the soft wheat noodles.  Udon noodles, which are a little thicker, would work as well.  Although rice sticks would be more authentic, I like the heartiness of the wheat noodles.

I scaled down the spiciness considerably - I only used 1 tsp of red curry paste, and it was pretty mild - but if you like spicy food, use a full tablespoon.  I used Thai Kitchen brand, and I'm not sure how that compares with other brands in terms of spiciness.

(adapted from Super Natural Cooking by Heidi Swanson)

9.5 oz somen noodles

1 tbsp peanut oil

1 medium onion, chopped

1 tbsp chopped garlic

1 tbsp chopped ginger

3 cups broth (vegetable or chicken - your choice)

1 tbsp turmeric

1 1/2 tbsp soy sauce

1 tsp red curry paste

1 tbsp sugar

1/2 tsp salt

1 1/2 tbsp lime juice

20 ounces extra firm tofu, drained and cut into 1 cm cubes

1 can (13.5 oz) light coconut milk

1/3 cup roughly chopped cilantro

3 tbsp chopped roasted peanuts

2 tbsp thinly sliced shallot

Bring a large saucepan of water to a boil and cook somen noodles according to package directions.  Set aside.

Heat the peanut oil in a large saucepan or soup pot, until you can clearly smell the peanut aroma (that's how you'll know it's hot!)

Add the onion, garlic, and ginger, and cook, stirring, for about 5 minutes.

Add the broth, turmeric, soy sauce, curry paste, sugar, salt, and lime juice, and whisk to combine.  

Turn heat to low and allow broth mixture to simmer.

Heat a large nonstick skillet over medium-high.  Add tofu and cook, shaking pan and flipping the tofu cubes until they are golden and slightly crisp on the outside.

Put the tofu into a large serving bowl or soup tureen.

Add the noodles and coconut milk to the broth mixture and cook for a few minutes.  The noodles may be stuck together, but just give them a nice stir.  When the soup is heated through, pour over the tofu and stir well.

Top with cilantro, peanuts, and shallots to serve.