Tofu Noodle Panang Curry Soup

I came across an interesting product alongside the tofu products at the grocery store, Tofu Shirataki -- noodles made of tofu. The calories in this product hardly even register at a whopping 20 calories per serving. There are three choices in noodle size: spaghetti, fettuccine, and angel hair -- we chose spaghetti. I like the idea of fooling your mouth to think you are eating carb/calorie filled noodles, and it worked well in this dish, but our stomachs weren't fooled. My roommate and I weren't nearly as satisfied as we would have been from the real deal -- we helped ourselves to 2 heaping bowls of soup and nearly finished the whole pot. I am skeptical on how this product would taste in a pasta dish, but I am interested in giving it a try.

Tofu Noodle Panang Curry Soup

2-3 tbsp panang curry paste
14 oz can coconut milk
2 tbsp brown sugar
4 cups vegetable broth

2 8oz packages of Tofu Shirataki spaghetti noodles
1-1/2 cups shredded cabbage
1/2 roughly chopped bell pepper
1/2 roughly chopped onion
1 cup broccoli florets
1 cup sliced mushrooms
1 cup sliced baby carrots
2 tsp minced ginger
2 cloves garlic
1/2 cup chopped thai basil
1 tsp red pepper flakes
Juice of 1 lime
1 tbsp cooking oil of your choice

Heat oil in large soup pot. Saute ginger and garlic over medium heat for 1 minute. Add onion, carrots, bell pepper, and broccoli and saute for 3 minutes. Add in cabbage and mushrooms and continue to saute for about 5 minutes. Meanwhile mix curry paste, brown sugar, and coconut milk in a saucepan over medium heat until well blended, then add vegetable broth and bring to temperature. Drain noodles from package and put in a microwave safe bowl and cover with fresh water. Microwave for 2 minutes then drain and rinse noodles, set aside. Once the vegetables are to your desired tenderness stir in broth, and then just before serving mix in basil, red pepper flakes, and lime juice. Serve noodles into bowls first and pour soup over the top.

Serves 2-3