Thai Curry Noodles and Vegetables

This recipe has been modified from one that was posted on Food52.com, a wonderful NYC based website for home cooks. You can make it with shrimp or tofu, or both, and use whatever seasonal veggies you have around. Hardy winter greens are especially good in it.

Ingredients

1 pound spaghetti or package of rice noodles

olive oil

3 garlic cloves

1 tsp cumin

1 TBSP red curry paste

1 TBSP madras curry powder (any curry powder will do, though)

2 1/4 cups unsweetened coconut milk

1 1/2 cup chicken broth or vegetable stock

1 TBSP sugar

1/2 tsp turmeric

2 TBSP fish sauce

Juice from 1 lime

1/2-1 pound raw, peeled shrimp or 1 pound tofu

A few cups of mixed veggies: Asian greens (bok choi, cabbage or tatsoi), broccoli, snow peas, carrots, etc.

1 whole lime quartered for garnish

Chopped cilantro leaves to garnish

Directions

Cook the noodles according to the directions, drain it, toss it with a little oil to keep it from sticking together, and set aside. (If using skinny rice noodles, I don't even cook them, but instead place a small pile at the bottom of each serving bowl.)

Add 2 tablespoons of oil to the cleaned pot.

Combine garlic, curry paste, madras curry powder, turmeric and cumin. Add the garlic and spices to the pot and stir, cooking just until fragrant.

Add the stock, fish sauce, sugar and coconut milk. Bring to a boil and then reduce the heat to a simmer.

Simmer for about 20 minutes to get the flavors to meld.

While the soup is simmering, chop the green veggies you have chosen to use and either steam them or sauté for a few minutes with a little garlic in olive oil or sesame oil.

After 20 minutes, add the shrimp and/or tofu. Cook just until the shrimp is done, or until the tofu is heated through.

Turn the heat to high. Add 1 tablespoon lime juice and as soon as the soup boils, turn it off.

Put noodles in large bowls and top with ladlefuls of the hot soup. Put cooked veggies on top and garnish with a splash of lime juice and sprinkle of cilantro.