Green Curry Noodles

Everywhere I turn I see summer inspired recipes. I've been eating a lot of cherries and asparagus to celebrate the season even though summer hasn't really caught on yet in Chicago. I can count on one hand how many days have made me feel like summer might actually be here. Today was particularly chilly and rainy around the time that I got off of work, which left me wanting something for dinner that would warm me up inside. Something hot, spicy, and soupy perhaps?

The core ingredients from my cabinets that would satisfy this need were noodles, green curry paste, and coconut milk. The vegetables and protein that ended up in the pot were ones that I had on hand. It all came together quickly and beautifully, and I was sufficiently warmed up by this meal. Although it ends up looking a bit like soup, the broth is pretty thick, but is not quite thick enough to be considered a sauce. You could easily add or cut back on liquids if you wanted it to be soupier, or alternately, on the saucy side. As I made it, you'll need both a fork and a spoon to sufficiently enjoy this dish.





Green Curry Noodles

2 cups vegetable broth
2 cups coconut milk
2 cups water
4 oz green curry paste

9 oz. package of Nasoya Chinese Noodles or similar
1/2 15 oz package of firm or extra firm tofu, cubed
1 cup broccoli florets
1 cup cauliflower florets
1 cup halved cherry tomatoes
1 cup baby carrots, quartered lengthwise
1 cup quartered white mushrooms
1/4 cup finely chopped cilantro
A generous squeeze of fresh lime juice (1/2 or whole lime)
red pepper flakes to taste

Mix curry paste and coconut milk in a large pot over medium low heat. Once curry paste is well blended add water and vegetable broth and bring to a rolling boil. Add noodles, broccoli, cauliflower, and carrots and cook for 3 minutes. Add tofu, tomatoes, and mushrooms and simmer for 1 more minute. Remove from heat and mix in cilantro, red pepper flakes, and lime.