Big Curry Noodle Pot

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READY IN: 25mins
Recipe by Reddyrat

Super Natural Cooking by Heidi Swanson

Ingredients Nutrition


  1. Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
  2. Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
  3. Add the tofu and gently stir until coated with the curry paste.
  4. Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
  5. Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
  6. To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
  7. Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.

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