Recipes

Ingredients

• 4 oz thin, dried udon or soba noodles
• 1 cup coconut milk
• 1 Tbsp green or yellow curry paste
• 1 1/2 cups lightly flavored vegetable broth
• 6 oz tofu, cut into small cubes
• 1/4 cup chives, minced
• 1/3 cup cilantro, chopped
• 1/4 cup basil, chopped just before using
• pinch of crushed red chili flakes
• Kosher salt and fresh cracked pepper

Directions

Bring a large pot of water to a boil for pasta. In a separate large, thick-bottomed pot, bring 1/4 cup of the coconut milk to a simmer, mash and stir the curry paste into the coconut milk so there are no lumps. Add the rest of the coconut milk and the vegetable broth and bring to a boil, reduce heat to a simmer and stir in the tofu. Taste and decide if you need to add more curry paste or salt – if you do want to add more curry paste at this point, make a slurry by combining the additional curry paste and a bit of the broth, working any lumps out – add this to the pot. Cook the pasta per package instructions, and drain. Just before serving stir the chives, cilantro, and basil into the curry broth. To serve, place a nice helping of noodles in the center of each bowl and finish with a ladle of the curry and tofu along with a tiny pinch of crushed red chili flakes. Serves 2-4.
Adapted from 101cookbooks.com