Spicy Thai Coconut Tofu Noodles

I love cooking now. I can't imagine how we constantly ate out every night. I feel so pround of myself when I make a new recipe because if you could have only seen me 7 years ago you would see I've come a long way from the charred dinners and the burnt arms of my earlier cooking days.






Anyway, I have been eyeing this Spicy Thai Coconut Tofu Noodle Soup from the blog http://foodallaputtanesca.blogspot.com/ for the last couple of months but I didn't feel brave enough to make it. On top of that I was kind of being lazy and didn't want to have to go to the Asian mart to get the red curry sauce that the recipe calls for. Well what do ya know? My local grocery store carries both red and green curry sauce in the ethnic food section. So giddy with excitement I bought it and made it last night. I also had a ton of veggies from my CSA that I was excited to be able to use in the recipe as well as some odds and end veggies that I needed to use up before they went bad. I love soups but I wanted more of a sauce consistency than a soup for this dish. So here are my revisions to the original recipe.






1/2 tbsp olive oil



1/2 onion minced (from my CSA share)



1 tbsp of chopped green garlic (It looks like green onion. However, the ends are flat and not round like green onion. I got these from my CSA)



2 1/2 tbsp green curry sauce



1 tbsp honey (optional) (from a local beekeeper)



1 14 oz can of coconut milk



1 tbsp cornstarch



1 tbsp water



1/2 cup green bell pepper



1 cup bella mushrooms



1 cup summer squash (CSA)



1/2 block of tofu



1 cup snow peas (CSA)



1/2 cup matchstick carrots



1/2 pkg of mung thread noodles



1 tbsp red chili flakes






Cook time: 20 minutes



Prep time: 20 minutes






Directions:



1. In a large pot, sautee onion, garlic and red chili flakes until soft.



2. Add water, coconut milk, carrots, bell peppers, mushrooms to pot. Let boil for 10 minutes



3. While veggies are boiling combine cornstarch and tbsp water. Then mix in the green curry sauce and honey. Add to pot.



4. Add noodles, tofu and snow peas.



5. Boil until noodles are cooked.



6. Enjoy!






I used water rather than veggie stock because I felt that there was already so many other vegetables in the recipe that I could save the calories that the veggie stock would add to the recipe by using water. The original recipe also called for 2 tbsp of honey but when I started eating the noodles it was a little to sweet for my taste. However, I did cut the fluid content by half. So it was my fault why it was a bit sweet. Overall the recipe was really good. I'm glad I took the time to make it and I look forward to making it again.



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Hi!

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I'm a 33 year old working, running and shopping (not necessarily in that order) mom living in the burbs surrounding the beautiful city of Austin with my husband, our very active 5 year old and our rescue dog Buddy. This blog is my little space of the internet where I let my ADD run loose and I blog about...anything.

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