Big Curry Noodle Pot

This recipe was quick and fun to cook and of course to eat. I didn't have fat noodles so I used soba. The recipe is from the book Super Natural Cooking by Heidi Swanson.

8 ounces dried whole-grain Asian style wide noodles like udon
2 tbsp coconut oil or ghee
2 cloves garlic, finely chopped
1 onion, chopped
1 1/2 tsp red curry paste
12 oz extra firm tofu cut into thumb-sized slices
1 (14oz) can coconut milk
2 cups vegetable stock or water
1 tsp ground turmeric
2 tbsp shoyu sauce
1 tbsp natural cane sugar
juice of 1 lime
2/3 cup peanuts
1/3 cup slivered shallots
1/3 cup chopped fresh cilantro

Cook the noodles until just tender. Drain and set aside.

You can start making the curry as the noodles cook. Heat the coconut oil in a large saucepan over medium-high heat, then stir in the 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. Add the tofu and gently stir until coated with the curry paste. Stir in the coconut mile, stock, turmeric, shoyu sauce, and sugar, bring to a simmer and simmer gently for 5 minutes. Remove from heat and stir in the lime juice, and add the noodles.

To serve, heap piles of noodles into bowls and top with a ladle or two of curry. Top with peanuts and a sprinkling of shallots and cilantro.