Thursday, October 25, 2012

Coconut Curry Noodle Soup

I have been very much neglecting the recipe portion of my blog....and my diet I guess. lol I have been so busy lately that I haven't had much time to cook. And when I do, it's been really quick food, but still nutritious of course. Just not blog worthy. But I made a commitment last night to make myself a yummy meal as the only plans I had was a conference call. Soooo, check, check, check it out!

Coconut Curry Noodle Soup
1 pkg udon noodles
1 cup fried tofu, diced
2 cups green beans, chopped
2 handfuls mushrooms, sliced
1/2 bunch kale, chopped
1/2 cup veggie stock
1/2 cup water
1 small can low fat coconut milk
1/2 lime, juiced
1 tsp soy sauce
1 tsp agave nectar
2 tsp yellow curry paste
basil and bean sprouts for the topping

Saute the mushrooms in 1 tsp of grapeseed oil for 5 minutes, add the green beans and tofu and saute for 5 minutes. Pour in veggie stock, water, and curry paste. Bring to a boil, add noodles, kale, soy sauce, agave and lime juice. Simmer for 6 minutes then add the coconut milk. Serve in a big bowl and top with bean sprouts and basil.

If you like it spicy like me add sriracha to the broth and on top!Sriracha will warm you to your core. lol 

Naked coconut curry noodle soup
Coconut curry noodle soup with toppings

Spicy! Jazzed up while I blog
You can also use any curry paste you want. I like to mix my curries up with all of them, green or red. Yellow is much milder in spice level, so if you're not into spicy food, this is the one for you. :)

Stay warm my friends.




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